Apples, apples, apples… one of my favorite fruit, love them all – red delicious, golden delicious, fuji, gala, granny smith, pink lady… you name it. The best thing is, besides they are one of the healthiest fruit, they are available throughout the year.
This apples with cinnamon and rum are a winning combination, especially if you want to prepare a tasty dessert with few calories. And topped with some vanilla ice cream they are just divine. My 6-year-old niece was liking fingers after this one, but if you want to prepare a kids friendly dessert, replace rum with apple juice or water, although the alcohol evaporates during cooking. I used in this recipe Granny Smith Apples, and I have tried this one with Rome Beauty and they worked out great, you can use any kind of baking, firm apples (12 Great Apples for Baking).
Recipe slightly adapted from Alex Guarnaschelli.
Cinnamon and Rum Baked Apples
Ingredients
For the glaze:
- 1/2 cup brown sugar (100 g)
- 1/2 cup rum (120 ml), if making without rum, use apple juice or water
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 whole cloves
Apples:
- 6 medium apples washed and cored (Granny Smith, Rome Beauty...)
- 6 cinnamon sticks
- 2 tablespoons butter (30g), cut into small pieces
- 1 cup apple cider 250 ml
- Vanilla ice cream optional
Instructions
Glaze:
- In a medium saucepan, combine the brown sugar, rum, salt, cinnamon, and cloves. Stir and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes until all ingredients blend together. Set aside.
Apples:
- Preheat oven to 375 °F (190°C).
- Core the apples.
- In a baking dish arrange the apples in a single layer. Put a cinnamon stick inside 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 oven.
- Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes
- Serve with scoops of Vanilla ice cream.
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