Anne Rosenzweig's Baked Apples

Ingredients

• 6 large Rome apples
• cored and peeled
• 1/4 cup light brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup apple cider or applejack
• 1/2 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

Instructions

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