Cammy’s Favorite Baked Apples
We first featured this recipe in 2009, but we keep coming back to it because it's hard to beat! We recommend using Wolf River, Blue Pearmain or other large baking apples.
1/4 cup (1/2 stick) plus 1 1/2 tablespoons unsalted butter, melted
1/4 cup dark rum
1/4 cup apple cider
1/2 cup (packed) golden brown sugar
2 large egg yolks
1 Tbs whipping cream
2 tsp fresh ginger, peeled and grated
2 tsp flour
1 tsp lemon zest
1/2 cup almonds, finely chopped and toasted
6 pitted dates, chopped
4 apples (about 2 pounds)
Additional melted butter for basting
Preheat oven to 350°F.
Mix 1/4 cup melted butter, the rum and the cider in an 8 x 8 x 2-inch glass baking dish.
Mix the brown sugar, egg yolks, cream, ginger, flour, lemon zest and 1 1/2 Tbs butter in small bowl until smooth. Mix in almonds and dates.
With a melon baller, scoop out the stem end and the entire core of each apple, being careful to leave the bottom intact. Using a vegetable peeler, remove 1-inch-wide strip of peel from around top of each cavity. Pack the cavities to the top with the almond mixture.
Arrange the stuffed apples in the prepared dish. Brush the exposed apple surfaces with additional melted butter.
Roast the apples, basting occasionally with the juices in the pan; cover loosely with foil if the filling browns too quickly. Bake until a tester inserted into apple meets little resistance about 45 minutes. Watch the apples carefully so they don’t overcook and explode.
Serve warm with whipped cream.