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Baked Apples with Rum

From Lynne Wilson

Preheat the oven to 350ºF


⅓ cup nuts, chopped
⅓ cup seedless raisins
⅓ cup flaked coconut
½ cup dark brown sugar, lightly packed
¼ tsp. vanilla
¼ tsp. cinnamon
1 tsp. butter
2 Tbsp. rum (preferably dark)
5-6 medium apples


Peel and core the apples. Cortland hold their shape best, but other varieties, with the exception of tart green ones, are good as well. Place them in a shallow baking dish.

Mix the nuts, raisins, and coconut and pack the cavities of the apples with the mixture. Mix the remaining ingredients in a small saucepan. Bring to a boil over high heat and boil for 1 minute. Pour the hot syrup over the apples. Cover them loosely with foil and bake at 350ºF for 15 minutes.

Uncover and continue to bake for 30 to 40 minutes longer, basting often, until the apples are fork-tender. Serve warm or cold.