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
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Nutritional Information
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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
- 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.
- 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.
- 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