Baked Apples With Rum Recipes

BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

COPYCAT FAMOUS DAVE'S® DRUNKEN RUM APPLES

Steps:

• Stir apples, sugar, cinnamon, and nutmeg together in a large saucepan. Pour rum into apple mixture and stir until apples are evenly coated and a thick sauce forms.
• Bring apple mixture to a boil over medium heat and cook, stirring frequently, until apples are soft, about 20 minutes. Cool for 5 to 10 minutes before serving.

BAKED APPLES WITH RUM-CARAMEL SAUCE

Steps:

• Cut thin slice off bottom and top of each apple. Using paring knife or apple corer, remove core from each apple.
• In 8- or 9-inch square microwavable dish, place apples upright. Pour 2 tablespoons water over apples. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes or until apples are tender. Reserve 1 tablespoon cooking liquid. Cut each apple in half.
• Place 2 apple halves in each individual serving bowl. For each serving, spoon 1/4 cup ice cream between apple halves. In small bowl, stir caramel topping, 1 tablespoon cooking liquid and the rum; pour over apples. Sprinkle with cinnamon.

BAKED APPLES WITH RUM SOAKED RAISINS

Steps:

• Preheat oven to 350 degrees.
• Place sliced apples and raisins in a greased casserole dish.
• Mix all dry ingredients, sprinkle over apples & raisins.
• Mix lightly to cover apples with sugar/cinnamon mixture.
• Bake for 45 minutes.
• DO NOT over bake, as apples will be mushy.

BAKED APPLES WITH RUM AND CINNAMON

Steps:

• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• For 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. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

BAKED APPLES WITH DATES, ALMONDS AND RUM

Steps:

• Preheat oven to 350°F. Mix 1/4 cup butter, rum and juice in 8 x 8 x 2-inch glass baking dish. Mix sugar, egg yolks, 1 tablespoon cream, ginger, flour, lemon peel and 1 1/2 tablespoons butter in small bowl until smooth. Mix in almonds and dates.
• Using melon baller, scoop out stem end and entire core of apples, being careful to leave bottom intact. Using vegetable peeler, remove 1-inch-wide strip of peel from around top of cavity. Pack cavities to top with almond mixture. Arrange apples in prepared dish. Brush exposed apple surfaces with additional melted butter.
• Bake until tester inserted into apple meets little resistance, brushing occasionally with juices and covering loosely with foil if filling is browning too quickly, about 45 minutes. Serve warm with whipped cream.

BUTTER-RUM BAKED APPLES

Steps:

• Preheat oven to 450°F.
• Cut off top third of each apple and reserve. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measure to form a cavity (do not puncture bottoms). Stand apples in a buttered baking dish just large enough to hold them.
• Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved. Pour some of syrup into cavity of each apple and remainder into baking dish. Return apple tops to apples and cover dish loosely with foil.
• Bake in middle of oven until apples are tender, 25 to 30 minutes.

BAKED APPLES WITH RUM

Steps:

• These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. 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.
• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• 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. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy. Cook's Note: Smaller apples will take less time.
• Serve with scoops of ice cream or sour cream, if desired or just by themselves. They are also delicious leftover.