Gingered Baked Apples

• 1 1/2 cups apple juice
• 4 tablespoons cider vinegar
• 1/4 teaspoon ground cinnamon
• 4 teaspoons grated ginger
• 4 tablespoons sugar
• 4 tablespoons unsalted butter
• 1/2 cup unseasoned bread crumbs
• 1 tablespoon dark brown sugar
• 4 Golden Delicious apples
• 13 cup golden raisins
• 1/2 cup heavy cream

1. Preheat the oven to 350 degrees.
2. Bring the apple juice, vinegar, cinnamon, ginger and sugar to a boil in a small saucepan.
3. Simmer for 5 minutes.
4. In another small saucepan, melt the butter.
5. Add the bread crumbs and toast for 1 minute.
6. Stir in the brown sugar.
7. Core each apple and peel the top.
8. Place, peeled side up, in a roasting pan.
9. Fill the apples with raisins and top with the bread-crumb mixture.
10. Pour half of the juice mixture over the apples and roast for 45 minutes, or until the apples are soft but not mushy.
11. Remove the apples and place the pan on top of the stove over high heat.
12. Pour in the remaining juice mixture and bring to a boil, scraping up the browned bits with a wooden spoon.
13. Serve the apples warm with sauce and cream.

apple juice, cider vinegar, ground cinnamon, grated ginger, sugar, unsalted butter, bread crumbs, brown sugar, golden delicious apples, golden raisins, heavy cream

Taken from cooking.nytimes.com/recipes/6047 (may not work)