Rum apples

Rum apples
Photo by urbanfoodie33 / Flickr

A dessert that features our rum. Serve over Blue Bell vanilla for a true Texas treat.

Four yellow apples, such as Golden Delicious
1/3 cup packed light brown sugar
1/4 cup Trigger Silver
2 1/2 Tbsp. unsalted butter
4 strips of lemon zest
4 whole cloves


  1. Preheat oven to 450 degrees.
  2. Cut off the top third of each apple, discard. Scoop out center using a melon baller to remove seeds and some pulp. You want a small cavity in the center of each apple. Place apples in a buttered 8×8 baking dish.
  3. In a small saucepan, heat remaining ingredients over moderate heat, being careful not to scorch the sugar. Stir until sugar is dissolved and you have a simple syrup.
  4. Pour syrup into the cavity of each apple. Pour the remainder of the syrup into the baking dish. Cover loosely with aluminum foil. Bake in the center of the oven, 25 to 30 minutes, or until the flesh of the apples are tender.

Serve with a heaping scoop of Blue Bell. Drizzle any extra syrup over ice cream.

Modified from February 2001 Gourmet magazine