Anne Rosenzweig's Baked Apples
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6large Rome apples, cored and peeled
- ¼cup light brown sugar
- ¼teaspoon cinnamon
- ¼cup apple cider or applejack
- ½cup grenadine
- 2Granny Smith apples, peeled and cored
- 2cups sugar
- 1cup apple cider
- 3tablespoons dark rum
- 3tablespoons applejack
- 1quart vanilla ice cream
Nutritional analysis per serving (6 servings)
719 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 150 grams carbohydrates; 7 grams dietary fiber; 133 grams sugars; 4 grams protein; 85 milligrams sodium
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
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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!
Advertisement