Baked Apples (Ii)

Let's Cook

1. Step 1.

   Preheat the oven to 300°F. Core and peel: 6 large all-purpose apples

2. Step 2.

   Pour into a small bowl: 1¼ cups sugar

3. Step 3.

   Place in another bowl: 1 cup heavy cream

4. Step 4.

   Roll each apple in the cream, then roll in the sugar until coated. Reserve the leftover cream. Place the apples in a 13 × 9-inch baking dish. Combine in a bowl, then stuff into the hollows of the apples: ½ cup raisins, chopped figs, or chopped dates; ½ cup walnuts or pecans, toasted and chopped; (Finely grated zest of 1 lemon or ½ orange)

5. Step 5.

   Mix together the leftover cream and sugar, then stir in: 1 teaspoon ground cinnamon; (½ teaspoon grated or ground nutmeg); (¼ teaspoon ground cloves)

6. Step 6.

   Spoon as much of this mixture into the hollows of the apples as they will hold, then pour the rest into the bottom of the pan, along with: 1 cup water, apple juice, or cider; (¼ cup dark rum or brandy)

7. Step 7.

   Bake, uncovered, without basting, until the apples are tender when pierced with a fork but still hold their shape, about 1 hour. Serve warm with the pan syrup, accompanied with: Heavy cream, sour cream, crème fraîche, or vanilla ice cream