Baked Apples

• 1 tablespoon butter for the pan
• 1 jar preserved ginger in syrup, about 10 1/2 ounces
• 1/2 cup fresh lime juice, plus small amount to rub on apples, approximately 3-4 limes
• 6 McIntosh apples, each weighing about 6 ounces
• 8 ounces heavy cream (optional)

1. Position rack in lower third of the oven.
2. Preheat the oven to 375 degrees.
3. Butter a 9-inch pie pan.
4. Into a blender, pour all the ginger and syrup from the jar.
5. Add 1/2 cup lime juice.
6. Blend until smoothly pureed.
7. Set aside.
8. Being careful not to pierce the bottom of the apples, core them thoroughly, using the pointed end of a vegetable peeler.
9. You may want to use a melon baller to get out all the hard parts and make the hole a bit larger.
10. Remove about an inch of peel from around the top of each apple.
11. Rub the exposed flesh with a small amount of lime juice.
12. Put the apples in the pie pan.
13. Pour some of the ginger mixture into each cavity.
14. Let it flow onto the peeled area of each apple and down the sides.
15. Use it all.
16. Bake for 1 hour or until soft.
17. The apples may be served warm or at room temperature.
18. To serve, place an apple on each plate with 2 to 3 spoons of liquid.
19. At room temperature the liquid thickens nicely.
20. You may divide the heavy cream among the servings for a richer dessert.

butter, syrup, lime juice, apples, heavy cream

Taken from cooking.nytimes.com/recipes/10359 (may not work)