Boozy Baked Apples

Name: Boozy Baked Apples
Yield: serves 6
Ingredients: 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

December 9, 2011

Gina: Nothing is as warm or as inviting as an old-fashioned baked apple. Our baked apples are even more inviting because we pack them with golden raisins, dried cranberries, and nuts, splashed with rum for extra goodness (or try Calvados, an apple-flavored liqueur from France, for a special twist). Serve these warm, fragrant little gems with a scoop of caramel or rum-raisin ice cream. In the unlikely event that you have a few left over, there’s nothing like a cold baked apple for breakfast, served in a pool of cold half-and-half. (Chances are your sweet-tooth husband is also on to this secret, so don’t be surprised if he beats you to the kitchen.)

Cooks' Note

Scoring the apples along the circumference minimizes splitting when they are baking.

Recipe notes

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