Plain.Recipes

Anne Rosenzweig's Baked Apples

Source: cooking.nytimes.com/recipes/11177

Ingredients

  1. 6 large Rome apples, cored and peeled
  2. 1/4 cup light brown sugar
  3. 1/4 teaspoon cinnamon
  4. 1/4 cup apple cider or applejack
  5. 1/2 cup grenadine
  6. 2 Granny Smith apples, peeled and cored
  7. 2 cups sugar
  8. 1 cup apple cider
  9. 3 tablespoons dark rum
  10. 3 tablespoons applejack
  11. 1 quart vanilla ice cream

Directions

  1. For the Rome apples, preheat the oven to 375 degrees.
  2. Place the apples in a baking dish.
  3. Combine the brown sugar and cinnamon and stuff in the apple cavities.
  4. Mix cider with grenadine and drizzle over the apples.
  5. Bake until tender, about 1 hour, basting every 5 minutes.
  6. Cool to room temperature.
  7. For the syrup, dice the Granny Smith apples into 1/4-inch cubes.
  8. Over medium-high heat, cook sugar and cider until sugar is caramelized, about 30 minutes.
  9. Add rum and applejack and cook 1 minute.
  10. Remove from the heat and stir in the diced apples.
  11. Ladle the warm syrup over the baked apples.
  12. Top with vanilla ice cream.
  13. Serve.

2021