Baked Apples With Rum Soaked Raisins Food

BAKED APPLES WITH RUM AND CINNAMON

Steps:

• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• For the apples: Preheat the oven to 375 degrees F.
• In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

BAKED APPLES

Steps:

• Mix nuts, strained raisins reserving the rum, cinnamon, and sugar ingredients,stuff into apples.
• Place into a shallow baking dish that's greased with butter.
• Pour remaining rum on apples.
• Dot each apple with 1/2 tablespoon butter.
• Bake in a 350 degree oven for 45 minutes.
• Till fork tender.
• Serve hot with a side of vanilla ice cream. (A yummy Must).

BAKED APPLES WITH RUM

Steps:

• These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.
• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• Prepare the apples: Preheat the oven to 375 degrees F. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy. Cook's Note: Smaller apples will take less time.
• Serve with scoops of ice cream or sour cream, if desired or just by themselves. They are also delicious leftover.

BAKED APPLES WITH RUM-CARAMEL SAUCE

Steps:

• Cut thin slice off bottom and top of each apple. Using paring knife or apple corer, remove core from each apple.
• In 8- or 9-inch square microwavable dish, place apples upright. Pour 2 tablespoons water over apples. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 8 to 10 minutes or until apples are tender. Reserve 1 tablespoon cooking liquid. Cut each apple in half.
• Place 2 apple halves in each individual serving bowl. For each serving, spoon 1/4 cup ice cream between apple halves. In small bowl, stir caramel topping, 1 tablespoon cooking liquid and the rum; pour over apples. Sprinkle with cinnamon.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.

CROCK POT BAKED APPLES WITH RAISINS

Steps:

• Core the apples and peel each about 1/4 of the way down.
• Put them in the crock pot.
• Fill the centers of the apples with the raisins.
• Mix the water with the butter, the cinnamon, and the nutmeg.
• Pour it over the apples and cook on low for 2 to 4 hours.
• Serve warm or cold.

COPYCAT FAMOUS DAVE'S® DRUNKEN RUM APPLES

Steps:

• Stir apples, sugar, cinnamon, and nutmeg together in a large saucepan. Pour rum into apple mixture and stir until apples are evenly coated and a thick sauce forms.
• Bring apple mixture to a boil over medium heat and cook, stirring frequently, until apples are soft, about 20 minutes. Cool for 5 to 10 minutes before serving.

BUTTERED RUM APPLE CRISP

Steps:

• Preheat the oven to 375 degrees.
• Lightly butter a 9x15-inch baking pan.
• Cut the chilled butter into the oatmeal, sugar, salt, and flour, with a pastry blender or blend in food processor until it is like coarse crumbs; set aside.
• Toss butter with apples, raisins soaked in rum, cinnamon and nutmeg.
• Transfer apple mixture to a greased (with butter) baking dish and top with walnut s and flour topping; Sprinkle more walnuts on top.
• Bake for 45 minutes or until crisp.
• Serve hot or warm with ice cream or whipped cream.

BUTTER-RUM BAKED APPLES

Steps:

• Preheat oven to 450°F.
• Cut off top third of each apple and reserve. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measure to form a cavity (do not puncture bottoms). Stand apples in a buttered baking dish just large enough to hold them.
• Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved. Pour some of syrup into cavity of each apple and remainder into baking dish. Return apple tops to apples and cover dish loosely with foil.
• Bake in middle of oven until apples are tender, 25 to 30 minutes.

BAKED APPLES WITH RUM SOAKED RAISINS

Steps:

• Preheat oven to 350 degrees.
• Place sliced apples and raisins in a greased casserole dish.
• Mix all dry ingredients, sprinkle over apples & raisins.
• Mix lightly to cover apples with sugar/cinnamon mixture.
• Bake for 45 minutes.
• DO NOT over bake, as apples will be mushy.