Rum And Raisin Baked Apples

Name: Rum And Raisin Baked Apples
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serves
Ingredients: 6 Pink Lady apples; 180 ml dark rum; 1 cup raisins; 110 g walnuts; 1 teaspoon ground cinnamon; ½ tsp. ground nutmeg; ½ tsp. ground cloves; 120 ml maple syrup; 1 tablespoon brown sugar; 1 tablespoon vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 serves
Calories
428 kcal
Course
Dessert
Cuisine
American

Rum And Raisin Baked Apples

Elizabeth Reed

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Rum and Raisin Baked Apples – a recipe that takes an iconic ice cream flavour and transforms it into a devilishly good dessert. Don’t forget the ice cream!

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Ingredients

Servings

6 Pink Lady apples
180 ml dark rum plus 60ml extra
1 cup raisins
110 g walnuts roughly chopped
1 teaspoon ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
120 ml maple syrup
1 tablespoon brown sugar the soft variety
1 tablespoon vanilla extract

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Instructions

Preheat your oven to 350 degrees F (180 degrees C)
Use the apple corer to remove the core from the apples and place on a baking tray.
Place ¾ cup dark rum and the raisins in a saucepan and heat on medium heat until the raisins are plump. (Approx. 5 mins) Drain the raisins and reserve the cooked rum in the same pan.
Combine the raisins, walnuts and spices in a separate bowl and mix well. Spoon the mixture into the cored apples ensuring they are tightly packed. (Any remaining filling can be scattered on the bottom of the baking dish).
Add the extra rum to the cooked rum along with the maple syrup, brown sugar and vanilla. Heat on medium-high heat until boiling and then pour over the apples. Cook for 25-30 mins until the apples become soft. Allow to rest for a few mins before serving with ice cream or yoghurt.