Rum and Raisin Baked Apples – taking an iconic ice cream flavour and transforming it into a devilishly good dessert. I think you’ll agree.
“An apple a day keeps the doctor away”.
Who remembers that saying?
While I can’t guarantee you that my rum and raisin baked apple recipe has any medicinal qualities, I can attest that it will warm up the insides.
From 33 deg C one day to 12 deg C the next! This kind of odd weather is playing havoc with my cooking, but at least it’s keeping me on my toes. It's chargrilled zucchini and halloumi salad one day and baked apples the next!
🥘 Ingredients
- 6 Pink Lady apples
- 180 ml dark rum, plus 60ml extra
- 1 cup raisins
- 110 g walnuts, roughly chopped
- 1 tsp ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 120 ml maple syrup
- 1 tbsp brown sugar, the soft variety
- 1 tbsp vanilla extract
For this recipe, the raisins are cooked with a dark rum, drained and mixed with crushed walnuts, cinnamon, nutmeg and cloves.
The cooked rum gets further enhanced with some brown sugar and maple syrup.
And you can be pretty flexible regarding the apples. I used “pink lady” apples as I find their smaller size perfect and not too filling.
🔪 Instructions
- Preheat your oven to 350 degrees F (180 degrees C)
- Use the apple corer to remove the core from the apples and place on a baking tray.
- Place ¾ cup dark rum and the raisins in a saucepan and heat on medium heat until the raisins are plump. (Approx. 5 mins) Drain the raisins and reserve the cooked rum in the same pan.
- Combine the raisins, walnuts and spices in a separate bowl and mix well. Spoon the mixture into the cored apples ensuring they are tightly packed. (Any remaining filling can be scattered on the bottom of the baking dish).
- Add the extra rum to the cooked rum along with the maple syrup, brown sugar and vanilla. Heat on medium-high heat until boiling and then pour over the apples. Cook for 25-30 mins until the apples become soft. Allow to rest for a few mins before serving the baked apples with ice cream or yoghurt.
🥗 Side dishes
What do you serve with rum and raisin baked apples?
A good quality vanilla ice cream or Greek yoghurt will work extremely well.
Or perhaps you can try my cinnamon ice-cream - it's a perfect match!
📖 Variations
- Take a classic French liqueur and make this stunning cherry Chambord cake
- Who said you couldn’t eat your gin and tonic? Indulge in this gin and tonic sorbet
- Like ouzo? Then make this versatile ouzo salad dressing – pour liberally!
📋 Recipe
Rum And Raisin Baked Apples
Ingredients
- 6 Pink Lady apples
- 180 ml dark rum, plus 60ml extra
- 1 cup raisins
- 110 g walnuts, roughly chopped
- 1 tsp ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 120 ml maple syrup
- 1 tbsp brown sugar, the soft variety
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F (180 degrees C)
- Use the apple corer to remove the core from the apples and place on a baking tray.
- Place ¾ cup dark rum and the raisins in a saucepan and heat on medium heat until the raisins are plump. (Approx. 5 mins) Drain the raisins and reserve the cooked rum in the same pan.
- Combine the raisins, walnuts and spices in a separate bowl and mix well. Spoon the mixture into the cored apples ensuring they are tightly packed. (Any remaining filling can be scattered on the bottom of the baking dish).
- Add the extra rum to the cooked rum along with the maple syrup, brown sugar and vanilla. Heat on medium-high heat until boiling and then pour over the apples. Cook for 25-30 mins until the apples become soft. Allow to rest for a few mins before serving with ice cream or yoghurt.
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