Baked Apples with Rum and Cinnamon

Name: Baked Apples with Rum and Cinnamon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 1/2 cup dark brown sugar; 1/2 cup dark rum; 1/2 teaspoon kosher salt; 1/2 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 6 whole cloves; 6 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored; 6 cinnamon sticks; 2 tablespoons butter, cut into small pieces; 1 cup unsweetened apple cider; Rum raisin ice cream, optional

Getting reviews...

These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.

Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 6 servings

Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 6 servings

Ingredients

The Glaze:

1/2 cup dark brown sugar

1/2 cup dark rum

1/2 teaspoon kosher salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

6 whole cloves

The Apples:

6 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored

6 cinnamon sticks

2 tablespoons butter, cut into small pieces

1 cup unsweetened apple cider

Rum raisin ice cream, optional

Directions

For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
For the apples: Preheat the oven to 375 degrees F.
In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

Recipe courtesy Alex Guarnaschelli