Anne Rosenzweig's Baked Apples
Published October 18, 1997
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 large Rome apples, cored and peeled
¼ cup light brown sugar
¼ teaspoon cinnamon
¼ cup apple cider or applejack
½ cup grenadine
2 Granny Smith apples, peeled and cored
2 cups sugar
1 cup apple cider
3 tablespoons dark rum
3 tablespoons applejack
1 quart vanilla ice cream
Nutritional analysis per serving (6 servings)
150 grams carbs; 39 milligrams cholesterol; 719 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 7 grams fiber; 85 milligrams sodium; 4 grams protein; 133 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
For the Rome apples, preheat the oven to 375 degrees. Place the apples in a baking dish. Combine the brown sugar and cinnamon and stuff in the apple cavities. Mix cider with grenadine and drizzle over the apples. Bake until tender, about 1 hour, basting every 5 minutes. Cool to room temperature.
- Step 2
For the syrup, dice the Granny Smith apples into ¼-inch cubes. Over medium-high heat, cook sugar and cider until sugar is caramelized, about 30 minutes.
- Step 3
Add rum and applejack and cook 1 minute. Remove from the heat and stir in the diced apples. Ladle the warm syrup over the baked apples. Top with vanilla ice cream. Serve.
Private Notes
Comments
Was searching for this recipe because I had lots of thyme growing and remembered it from the 60 Minute Gourmet. Had no shallots so had to make with scallions. Still delicious, and so easy!