Caramelized Baked Apples

• 10 medium-large firm apples, such as Cortland, Rome or Ida Red
• Zest of 1 small lemon, grated
• 1 1/2 cups fresh apple cider
• 1 tablespoon vegetable oil
• 2 cups sugar
• 1 1/2 cups heavy cream
• 3 tablespoons crystalized ginger, cut into fine dice

1. Preheat the oven to 375 degrees.
2. Wash and core to a half-inch of the bottoms of each apple.
3. With a vegetable peeler, peel the tops and bottoms of each apple, leaving a band of skin approximately two inches wide.
4. Place the apples one to two inches apart in a large baking dish.
5. Sprinkle a little of the zest into the well of each apple.
6. Add the cider to the dish and bake for 25 to 30 minutes or until tender but not mushy.
7. Place the apples on a lightly oiled baking pan and allow to cool thoroughly.
8. When the apples have cooled, place one cup of sugar and a half cup cold water in a medium-size heavy saucepan over medium-high heat.
9. Stir with a wooden spoon until the sugar has dissolved.
10. When the sugar begins to turn golden, rotate the pan to even the color.
11. When the caramel is light amber, using a wooden spoon, carefully coat each apple with the hot caramel.
12. (Caramel burns quickly and must be watched carefully.
13. It will continue to cook and become a darker amber as you are working with it.)
14. Repeat the method with the remaining sugar, using a clean, cool, medium-size heavy saucepan.
15. Meanwhile, whip the cream into soft peaks and fold in the ginger and refrigerate until ready to serve the apples.
16. When ready to serve, pry the apples from the baking pans with a metal spatula and arrange them on a serving platter or serve on individual dessert plates, accompanied with the ginger cream.

firm apples, lemon, apple cider, vegetable oil, sugar, heavy cream, crystalized ginger

Taken from cooking.nytimes.com/recipes/762 (may not work)