When I saw Alex Guarnaschelli bake these up on her show I knew I had to make them. They turned out perfectly and the rum in the glaze really deepened the flavor. I guess you could try making these booze-free, but I can't imagine they'd be near as tasty!
Ingredients for the Glaze
- 1/2 cup dark brown sugar
- 1/2 cup dark rum
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 4 whole clove
Ingredients for the Apples:
- 4 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored
- 4 cinnamon sticks
- 1 tablespoon butter, cut into small pieces
- 1 cup unsweetened apple cider
1. Preheat the oven to 375 degrees and make the glaze first. 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. Don't simmer it for too long or the sauce will get too thick.
2. Core the apples (thank you to my awesome husband for doing this little job for me - we don't have an apple corer, so he had to use a knife). 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.
3. 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 or just by themselves. They are also delicious the next day as long as you warm them up well!