Anne Rosenzweig's Baked Apples

• 6 large Rome apples, cored and peeled
• 1/4 cup light brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup apple cider or applejack
• 1/2 cup grenadine
• 2 Granny Smith apples, peeled and cored
• 2 cups sugar
• 1 cup apple cider
• 3 tablespoons dark rum
• 3 tablespoons applejack
• 1 quart vanilla ice cream

1. For the Rome apples, preheat the oven to 375 degrees.
2. Place the apples in a baking dish.
3. Combine the brown sugar and cinnamon and stuff in the apple cavities.
4. Mix cider with grenadine and drizzle over the apples.
5. Bake until tender, about 1 hour, basting every 5 minutes.
6. Cool to room temperature.
7. For the syrup, dice the Granny Smith apples into 1/4-inch cubes.
8. Over medium-high heat, cook sugar and cider until sugar is caramelized, about 30 minutes.
9. Add rum and applejack and cook 1 minute.
10. Remove from the heat and stir in the diced apples.
11. Ladle the warm syrup over the baked apples.
12. Top with vanilla ice cream.
13. Serve.

apples, light brown sugar, cinnamon, apple cider, grenadine, apples, sugar, apple cider, dark rum, applejack, vanilla ice cream

Taken from cooking.nytimes.com/recipes/11177 (may not work)