FILLED BAKED APPLES
These apples are almost a meal in themselves. Scoop out the apple core; then the flesh -leaving only 1/4-inch thickness of the apple shell and then stuff with this wonderful filling and bake until the apple skin is wrinkled and the filling is bubbly. Serve with some of the rum drippings and a scoop of vanilla ice cream! Oh my,oh...
Provided by Pat Duran
Categories Fruit Desserts
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375^. Butter or spray a baking pan. Set aside. Wash stem and core apples. Then remove apple pulp from apples, leaving about 1/4-inch shell all around, being careful not to break apples. Dip apples in salted water to prevent browning. Drain upside down on paper towels. Set aside.
- 2. In a large bowl combine the remaining ingredients, plus the apple pulp, but not the rum. Mix well to combine. Place apples in prepared baking dish and fill with this mixture. Pour melted butter evenly over mixture in apples. Drizzle some of the rum over the apples and mixture; reserving some of the rum to baste the apples halfway into the baking.Add a small amount of water(1/4 cup)bottom of the pan. Cover or tent apples with foil the first 20 minutes of baking.Then remove foil to finish the baking.
- 3. Bake in oven for 20 to 25 minutes more or until apples are wrinkled and filling is bubbly. Drizzle with some of the drippings or more rum. Serve with a dollop of ice cream.
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