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Categories:
red baking apples lemon unsalted butter brown sugar currants broken walnut pieces cinnamon sticks apple cider dark rum cream
Viewed: 103 - Published at: 8 years agoIngredients
- 6 large red baking apples like Rome Beauty, Cortland, or Gala
- Juice and finely grated zest of 1 lemon
- 3 tablespoons unsalted butter, softened
- 3 packed tablespoons dark brown sugar
- 1/4 cup dried currants
- 1/4 cup broken walnut pieces, toasted
- Six 3-inch whole cinnamon sticks
- 1/2 cup apple cider
- 1/2 cup dark rum, cider, or water
- Serving suggestions: Whipped cream, or vanilla or cinnamon ice cream
Method
- Preheat the oven to 400 degrees F.
- Slice off about 1/4-inch of the top of each apple.
- (The apple tops are perfect for snacking.)
- Scoop out the seeds and core of the apple with a melon-baller to make a pocket.
- Peel off about a 1/2-inch band of the apple's skin along the upper half of the apple with a vegetable peeler.
- Brush the peeled part and the interior of the apple with lemon juice.
- In a small mixing bowl, combine the butter, lemon zest, and sugar.
- Add the currants and nuts.
- Place some of the butter mixture and a cinnamon stick in each of the apples.
- Place the apples in an ovenproof baking dish just large enough to hold the apples upright.
- Pour in the cider and rum, bake until the apple is tender, about 30 minutes.
- Baste the apples with the cider/rum mixture with a bulb baster, 2 or 3 times, during baking.
- Serve warm or at room temperature with softly whipped cream or vanilla or cinnamon ice cream.
