Baked Apples with Rum and Cinnamon
This is a great recipe I saw on Food Network. Quick, Easy and Delicious.
This is a great recipe I saw on Food Network. Quick, Easy and Delicious.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup dark rum
- 1/2 teaspoon kosher salt
- 1/2 cup dark brown sugar
- 6 whole cloves
- 6 cinnamon sticks
- 6 small to medium apples preferably a sturdy variety like rome or granny smith, washed and cored
- 2 tablespoons butter cut into small pieces
- 1 cup unsweetened apple cider
- 1 scoop rum raisin ice cream optional
- Carbohydrate 29.8364370700364 g
- Cholesterol 10.1677083333333 mg
- Fat 5.39915247337567 g
- Fiber 4.1473562250742 g
- Protein 0.655910220109342 g
- Saturated Fat 2.87719533701447 g
- Serving Size 1 1 Serving (94g)
- Sodium 148.547116048728 mg
- Sugar 25.6890808449622 g
- Trans Fat 0.750001559097794 g
- Calories 198 calories
Step-by-step
- In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves.
- Stir to blend and bring to a simmer over medium heat.
- Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
- Preheat the oven to 375 degrees F.
- In a baking dish large enough to hold all of the apples, arrange the apples in a single layer.
- Put a cinnamon stick inside the cavity made from coring 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 center of the oven.
- Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time).
- Serve with scoops of ice cream, sour cream, or just by themselves
Unlike a standard apple pie enclosed in pastry, whole baked apples rely strictly on internal cell structure to hold their shape during prolonged heat. Sturdy cultivars like Granny Smith or Rome possess dense pectin networks that prevent total structural collapse at 375 degrees F.
Selecting Fruit and Adjusting Spirits
Baking alters fruit acidity significantly. Softer cultivars such as McIntosh break down into sauce within fifteen minutes. Sturdier varieties require the full 25 to 30 minutes to soften without turning mushy. Dark rum provides heavy molasses notes, but brandy or Calvados function as direct one-to-one replacements. Omit alcohol entirely by substituting additional apple cider plus one teaspoon of cider vinegar to preserve the necessary acid balance. Butter cut into small pieces melts gradually across the top, enriching the simmering cider liquid below.Managing Leftovers
Refrigerate cooked fruit in a sealed glass container for up to three days. Cold leftovers soften further upon reheating at 300 degrees F for ten minutes. Transform chilled fruit into a morning oatmeal topping or blend remnants into quick bread batter.
