Baked Apples with Rum

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   These are so satisfying and don't break the calorie bank if eaten without the ice cream.

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   They can also be made without the rum.

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   I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.

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   For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves.

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   Stir to blend and bring to a simmer over medium heat.

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   Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.

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   Prepare the apples: 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.

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   Put a cinnamon stick inside the cavity made from coring each apple.

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   Pour the glaze over the apples and top each with pieces of butter.

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    Add the cider to the bottom of the dish and place it in the center of the oven.

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    Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy.

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    Cook's Note: Smaller apples will take less time.

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    Serve with scoops of ice cream or sour cream, if desired or just by themselves.

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    They are also delicious leftover.

No additional tips available.