Butter Rum Baked Apples Food

HOT BUTTERED RUM RECIPE

Steps:

• Gather the ingredients.
• Place the sugar, butter, vanilla extract, and spices into the bottom of an Irish coffee glass or mug and mix well or muddle .
• Pour in the rum and top it with hot water.
• Stir and garnish with a cinnamon stick. Serve and enjoy.

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 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.

HOT BUTTERED CIDER WITH RUM

Steps:

• In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and salt. Mash with a spoon until evenly combined.
• Bring the apple cider to a simmer over medium heat in a large pot, then turn the heat down to low. Gradually add the butter mixture, whisking until the butter is melted.
• Ladle the buttered cider into mugs. Top each drink off with a shot of rum and garnish with a cinnamon stick, if desired. Serve hot.

BUTTER RUM BAKED APPLES

Steps:

• 1. Core apples and place in a microwavable covered dish.
• 2. Add water and butter/rum extract.
• 3. Generously sprinkle apples with cinnamon and sugar.
• 4. Cover and microwave 6 to 8 minutes on high until apples are tender. Slice and enjoy.

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 DATES, ALMONDS AND RUM

Steps:

• Preheat oven to 350°F. Mix 1/4 cup butter, rum and juice in 8 x 8 x 2-inch glass baking dish. Mix sugar, egg yolks, 1 tablespoon cream, ginger, flour, lemon peel and 1 1/2 tablespoons butter in small bowl until smooth. Mix in almonds and dates.
• Using melon baller, scoop out stem end and entire core of apples, being careful to leave bottom intact. Using vegetable peeler, remove 1-inch-wide strip of peel from around top of cavity. Pack cavities to top with almond mixture. Arrange apples in prepared dish. Brush exposed apple surfaces with additional melted butter.
• Bake until tester inserted into apple meets little resistance, brushing occasionally with juices and covering loosely with foil if filling is browning too quickly, about 45 minutes. Serve warm with whipped cream.

BUTTER-RUM BAKED APPLES

Steps:

• Preheat dutch oven to 450°F (hot).
• 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 dutch oven tightly.
• 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 dutch oven.
• Return apple tops to apples and cover oven.
• Bake in oven until apples are tender, 25 to 30 minutes (place the majority of coals on the oven lid).
• Makes 8 servings.