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nonstick cooking spray rum golden raisins cranberries apples light brown sugar walnuts cold unsalted butter ground cinnamon lemon zest nutmeg apple cider lemon juice vanilla ice cream
Viewed: 77 - Published at: 8 years agoIngredients
- Nonstick cooking spray
- 1/4 cup rum or Calvados
- 1/3 cup golden raisins
- 1/3 cup dried cranberries
- 6 same-sized Granny Smith apples
- 3/4 cup firmly packed light-brown sugar
- 3/4 cup coarsely chopped walnuts
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 1/4 teaspoon grated nutmeg
- 1/2 cup apple cider or juice
- 2 tablespoons fresh lemon juice
- 1 quart vanilla ice cream
Method
- Preheat the oven to 375F.
- Lightly coat a shallow 8 x 12-inch (or similar-sized) baking dish with nonstick cooking spray.
- Gently heat the Calvados, raisins, and dried cranberries in a small saucepan until warmed through; swirl the pan to coat the dried fruit, and set aside to macerate.
- Core the apples all the way through with an apple corer, making a 1-inch-wide hole.
- Peel the upper third of each apple.
- Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, where the peeled and unpeeled areas meet (see note).
- With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there.
- Set aside while you make the filling.
- In a medium bowl, combine the brown sugar, walnuts, 2 tablespoons of the butter, the cinnamon, lemon zest, nutmeg, and dried-fruit mixture.
- Lightly pack the cavities with the fruit mixture.
- Sprinkle any remaining filling around the apples, pour the apple cider and lemon juice around the apples, and dot with the remaining 2 tablespoons butter.
- Bake the apples for 15 minutes, then baste with their juices.
- Continue to bake, basting regularly, until tender, about 1 hour.
- Remove from the oven and let stand for about 10 minutes before serving.
- Transfer the apples to serving bowls, spoon the juices over the top, and serve with ice cream.