Frank's Recipes! Baked Apples with Caramel Sauce

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Baked Apples with Caramel Sauce

6 apples
1/2 cup raisins
1/4 cup chopped dried apricots
1/4 cup pecans
1 tablespoon brown sugar
1/2 tsp cinnamon
3 tablespoon dark rum
2 tablespoon butter

SAUCE:
2 cups apple juice
3/4 cup brown sugar
1/4 cup dark rum
1/2 cup whipping cream

Different apples have different flavors and textures. Favorites are Spy, Empire and Mutsu, but experiment with other kinds. Different apples also take different times to bake so check while baking to make sure they are tender.

Preheat oven to 400oF.

With a small spoon, core down to blossom end of the apples, but not all the way through. Remove some of the flesh to make enough room for the stuffing. Trim base so apple does not tip.

Combine raisins, apricots, pecans, brown sugar, cinnamon, rum and butter. In a food processor or by hand, process until finely chopped. Stuff into cored apples and place in a buttered baking dish.

Combine apple juice and brown sugar and bring to a boil. Pour over apples. Bake for 45 to 50 minutes basting occasionally, or until apples are tender.

Remove apples and place on serving dish. Pour remaining juices into a pot and add rum and cream. Bring to a boil and boil until sauce thickens (about 6 to 10 minutes). Pour over apples and serve warm.

Serves 6.