Patter Fam Sauces and Pastor's Pantry Cooking School

6 large baking apples such as Golden Delicious, or Gala
1 1/4 cups golden raisins
1 cup spiced rum
2 cinnamon sticks
3/4 cup light brown sugar – packed
½ cup sliced almonds
1 cup apple juice
¼ cup (1/2 stick) unsalted butter

Marinate the raisins in a bowl with the rum and cinnamon sticks for 4 hours to overnight if possible.

Preheat oven to 375°F.

Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.

Remove raisins from the rum and place them in a medium bowl.  Add the cinnamon sticks to the baking dish. Reserve the rum for later.  Add the brown sugar, and almonds and stir to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour apple juice over and around apples. Dot apples with butter.

Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.  Prior to serving pour the reserved rum over the apples and flambé while sprinkling a little more cinnamon over the top.

Transfer apples to bowls. Spoon pan juices over and serve warm with a scoop of vanilla ice cream.

Written by Joyce Peters — September 24, 2018


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