Baked Apples

**captclearance** · 10-08-2002, 05:42 PM

Preheat oven to 350º

Wash and core a Rome Apple for each person. Be careful not
to pierce the bottom of the apple when you use the corer. You
want the juices to stay inside.

Then I use a melon baller to scoop out a little more of the
flesh for the stuffing. I cut a very thin strip of peel from
the top to the bottom of the apple in three or four equally
spaced places depending on the size of the apple. This keeps
the apple intact. If you don't do this the peel will most
likely rupture on its own and it's not pretty.

Rub the outside of the apple with a generous amount of room
temperature butter. Roll in coarse Demeara Sugar (a blond,
rough, crystal sugar available in most better groceries)
until the apple is lightly covered all round in the sugar.
Regular granulated sugar will work also.....

Place on a baking sheet lined with aluminum foil.

Stuffing, pick your favorites:

1/2 t. dark brown sugar per apple
chopped pecans
dried cherries or cranberries or raisans
chopped crystallized ginger
and add 1/2 t. per apple of fine bread crumbs to bind the
mixture

Spoon mixture into the apple.

If you can find Boiled Cider at a specialty store, buy it. It
really adds a punch to apples, pork roasts, etc. So if you've
got the Boiled Cider, pour about 1/2 t. on top of the stuffed
mixture (into the apple; not around it)
Top with a chunk of butter.

Bake for 30 to 45 minutes. This will depend on the number
and size of the apples; and how "cooked" you like your Baked
Apples.