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.)

　　

Ingredients

serves 6

　　Nonstick cooking spray

　　1/4 cup rum or Calvados

　　1/3 cup golden raisins

　　1/3 cup dried cranberries

　　6 same-sized Granny Smith apples

　　3/4 cup firmly packed light-brown sugar

　　3/4 cup coarsely chopped walnuts

　　4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

　　1 teaspoon ground cinnamon

　　1 teaspoon grated lemon zest

　　1/4 teaspoon grated nutmeg

　　1/2 cup apple cider or juice

　　2 tablespoons fresh lemon juice

　　1 quart vanilla ice cream

　　

Step 1

Preheat the oven to 375°F. Lightly coat a shallow 8 × 12-inch (or similar-sized) baking dish with nonstick cooking spray.

　　

Step 2

Gently heat the Calvados, raisins, and dried cranberries in a small saucepan until warmed through; swirl the pan to coat the dried fruit, and set aside to macerate.

　　

Step 3

Core the apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, where the peeled and unpeeled areas meet (see note). With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.

　　

Step 4

In a medium bowl, combine the brown sugar, walnuts, 2 tablespoons of the butter, the cinnamon, lemon zest, nutmeg, and dried-fruit mixture. Lightly pack the cavities with the fruit mixture. Sprinkle any remaining filling around the apples, pour the apple cider and lemon juice around the apples, and dot with the remaining 2 tablespoons butter.

　　

Step 5

Bake the apples for 15 minutes, then baste with their juices. Continue to bake, basting regularly, until tender, about 1 hour. Remove from the oven and let stand for about 10 minutes before serving. Transfer the apples to serving bowls, spoon the juices over the top, and serve with ice cream.

　　Cooks' Note

　　Scoring the apples along the circumference minimizes splitting when they are baking.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.