Rum And Raisin Baked Apples Recipe

I love this recipe because it combines the cozy warmth of baked apples with a delightful kick of dark rum, making it the perfect comfort treat with a bit of a twist. Plus, the aroma of cinnamon and nutmeg wafting through the kitchen feels like a hug for my soul, especially when paired with some ice cream on top.

The way that the natural sweetness of apples teams up with the rich flavors of dark rum and cinnamon in my Rum and Raisin Baked Apples recipe is something that I truly adore. Using Honeycrisp or Granny Smith apples, we craft a dessert with delightful texture, the warmth of nutmeg, and the chewy goodness of raisins.

And, yes, the rum makes it taste even better.

Ingredients

Baking Apples:
Naturally sweet and tart and rich in fiber, they are better for you than candy.

Dark Rum:
Imparts a deep, zesty flavor with a touch of warmth.

Raisins:
Provide a delightful sweetness and a texture that’s nice to chew.

Brown Sugar:
Sweetness is amplified by a luxurious, molasses-like depth.

Cinnamon:
Imparts warmth and spice, creating a lovely balance of flavors.

Nutmeg:
Provides a delicate suggestion of earthiness and depth.

Chopped Walnuts or Pecans:
Include optional healthy fats and a delightful crunch.

Apple Juice:
Delivers sweetness and moisture, improving texture.

Ingredient Quantities

• 4 large baking apples (such as Granny Smith or Honeycrisp)
• 1/4 cup dark rum
• 1/2 cup raisins
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup chopped walnuts or pecans (optional)
• 2 tablespoons butter, cut into small pieces
• 1/2 cup apple juice or cider

Instructions

1. Set your oven to 350°F (175°C) to warm up.

2. Using an apple corer or a paring knife, core the apples, leaving the bottom intact to hold the filling.

3. Soak the raisins in dark rum for about 15 minutes in a small bowl.

4. In a separate bowl, combine the brown sugar, cinnamon, nutmeg, and the walnuts or pecans, if you are using them.

5. Combine the sugar and spice mixture with the soaked raisins, stirring to mix them well.

6. Fill each cored apple with the raisin mixture, forcing it in tightly.

7. Put the stuffed apples in a baking dish. Top each apple with little bits of butter.

8. Put the apple juice or cider in the bottom of the baking dish, so what bakes and steams from the apples combines with the juice or cider to create a little sauce.

9. Luminously, competitively priced, and largely because they are hugely expressive, covers for our baking dishes, like this one, are now gracing many a kitchen. Dishes of this kind would be derelict if they did not have lids. Indeed, I would say that not having a lid for a dish of this kind is, in fact, the greater crime.

10. Permit the apples to cool a few moments before serving. Delight in your Rum and Raisin Baked Apples warm, and don’t hesitate to three up that moment with a scoop of vanilla ice cream.

Equipment Needed

1. Oven
2. Apple corer or paring knife
3. Small bowl
4. Medium bowl
5. Spoon for mixing
6. Baking dish with lid
7. Measuring cups
8. Measuring spoons

FAQ

• Can I use a different type of apple?Certainly! If you have a preference, you can use any of the larger varieties of apples that are best for baking, such as Fuji or Pink Lady.
• Do I have to soak the raisins in rum?Letting the raisins sit in a bath of rum allows them to take on even more flavor. For a non-alcoholic alternative, you can soak the raisins in apple juice.
• Is there a substitute for brown sugar?Coconut sugar or granulated sugar can be used in place of brown sugar.
• Can I omit the nuts?Absolutely! If you have allergies or don’t like them, feel free to leave out the walnuts or pecans.
• How do I know when the apples are done?When they are tender and can be easily pierced with a fork, the apples are done.
• Can I use a different spice instead of nutmeg?Of course, you can use allspice or cardamom as a substitute for nutmeg.
• What can I serve with baked apples?A scoop of vanilla ice cream or a dollop of whipped cream makes a perfect match for baked apples.

Substitutions and Variations

For a non-alcoholic version, substitute apple juice or apple cider for the dark rum.
If you want a different flavor, substitute for raisins with dried cranberries or chopped dried apricots.
Substitute coconut sugar or maple syrup for the brown sugar, and enjoy an entirely new, yet delicious, sweetness in your recipes.
Substitute cardamom for nutmeg to achieve a slightly different spice profile.
Instead of using walnuts or pecans, try almonds or hazelnuts for a different kind of nuttiness.

Pro Tips

1. Choose the Right Apples Granny Smith or Honeycrisp apples are ideal for baking due to their firmness and tart-sweet flavor. They hold up well when baked and create a perfect balance with the sweet filling.

2. Enhance Flavor Depth Consider adding a pinch of ground ginger or cloves to the sugar and spice mixture for a more complex flavor profile. These spices complement the existing ingredients beautifully.

3. Soak Raisins for Extra Flavor If time allows, soak the raisins in dark rum for longer, even up to a few hours. This allows the raisins to plump up and absorb more of the rum flavor, enhancing the overall taste of the dish.

4. Prevent Drying Cover the baking dish with foil if you don’t have a lid. This helps trap the steam generated by the apple juice or cider, keeping the apples moist throughout baking.

5. Presentation Tip Before serving, drizzle some of the rum-infused sauce from the bottom of the baking dish over the apples. This adds moisture and a touch of elegance to the presentation. Adding a scoop of ice cream or a dollop of whipped cream on the side makes for an impressive dessert.