These homey, cinnamon-scented baked apples are a classic from my childhood, as close as you can get to an apple pie without actually making one, and nearly as good. You can substitute apple juice or cider for the rum. Serve the baked apples warm with the thickened cream or with crème fraîche.–Romney Steele
Baked Cinnamon-Pecan Apples
- Quick Glance
- 25 M
- 1 H, 25 M
- Serves 4
- 4 baking apples, such as Gala or Granny Smith
- 1/4 cup golden raisins, plumped in hot water or heated rum
- 1/3 cup firmly packed brown sugar
- 1/4 cup coarsely chopped pecans
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 1/2 tablespoons butter, melted
- 1/4 cup rum or brandy
- 1/3 cup heavy cream
- 1. Preheat the oven to 375°F (190°C).
- 2. Core the apples using a sharp pairing knife or melon baller, scooping out some of the flesh, but leaving the apples whole and intact. Make a slit around the middle of each apple to prevent them from exploding while baking.
- 3. Combine the raisins, sugar, pecans, cinnamon, and nutmeg in a small bowl. Stir in 2 tablespoons of the melted butter. Drizzle the remaining butter in a small baking dish. Place the apples in the dish. Stuff the hollows with the sugar mixture, packing densely (some of the sugar bits will fall into the pan, which is fine). Pour the rum over the apples.
- 4. Cover the dish tightly with aluminum foil. Bake the apples for 30 minutes. Remove the foil and spoon some of the pan juices over the apples. Bake, uncovered, until the apples are cooked through, about 30 minutes longer. Whisk the cream with a fork until lightly thickened, drizzle over the apples, and serve.