I love how baked apples look, so crinkly and golden, and how easy it is to make this festive fall dessert. The variations are endless and really anything goes.
This recipe calls for dried fruits, a splash of brandy, and a whole cinnamon stick, for both flavor and a charming presentation. Sometimes, I make them just with brown sugar or maple syrup. Other times, I use apricot jam or marmalade and Calvados, the orange-scented apple brandy. For some crunch, I might fill the apples with pecans and butter, and serve them with vanilla ice cream as the wonderful ending to a fall dinner.
