Ingredients

  • 6 large Rome apples, cored and peeled
  • ¼ cup light brown sugar
  • ¼ teaspoon cinnamon
  • ¼ cup apple cider or applejack
  • ½ cup grenadine
  • 2 Granny Smith apples, peeled and cored
  • 2 cups sugar
  • 1 cup apple cider
  • 3 tablespoons dark rum
  • 3 tablespoons applejack
  • 1 quart vanilla ice cream
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      747 calories; 10 grams fat; 6 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 158 grams carbohydrates; 7 grams dietary fiber; 139 grams sugars; 3 grams protein; 38 milligrams cholesterol; 85 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. For the Rome apples, preheat the oven to 375 degrees. Place the apples in a baking dish. Combine the brown sugar and cinnamon and stuff in the apple cavities. Mix cider with grenadine and drizzle over the apples. Bake until tender, about 1 hour, basting every 5 minutes. Cool to room temperature.
  2. For the syrup, dice the Granny Smith apples into 1/4-inch cubes. Over medium-high heat, cook sugar and cider until sugar is caramelized, about 30 minutes.
  3. Add rum and applejack and cook 1 minute. Remove from the heat and stir in the diced apples. Ladle the warm syrup over the baked apples. Top with vanilla ice cream. Serve.

1 hour 45 minutes

Dining and Cooking