Gina: Nothing is as warm or as inviting as an old-fashioned baked apple. Our baked apples are even more inviting because we pack them with golden raisins, dried cranberries, and nuts, splashed with rum for extra goodness (or try Calvados, an apple-flavored liqueur from France, for a special twist). Serve these warm, fragrant little gems with a scoop of caramel or rum-raisin ice cream. In the unlikely event that you have a few left over, there’s nothing like a cold baked apple for breakfast, served in a pool of cold half-and-half. (Chances are your sweet-tooth husband is also on to this secret, so don’t be surprised if he beats you to the kitchen.)
Cooks' Note
Scoring the apples along the circumference minimizes splitting when they are baking.
