cinnamon powder

Serves 4 apples 2 butter 40g sugar 40g cinnamon powder 1/2 tablespoon rum raisin ice cream 100g Brandy syrup brandy 1/4 cup sugar 25g water 1/4 cup

１Rinse the apples well and cut each in half, vertically. Scoop out the core using a spoon. ２Place the butter in a bowl and allow it to soften to room temperature. ３For the brandy syrup, combine the sugar and water in a small pan, then bring to a boil. After it cools down, add the brandy.

１Add the sugar and cinnamon powder to the butter and mix them well.
２Stuff each hollow in the apples with the cinnamon butter prepared in 1. ３Place the apples on an oven-safe dish and pour the brandy syrup over them. ４Preheat an oven to 180oC, and bake the apples on the middle rack for 30 to 40 minutes. (While baking, scoop up the juice in the dish and pour it over the apples several times.)
Place the apples on serving dishes and scoop out some rum raisin ice cream on the side. * The types of apples suitable for this dish are those having a sour taste and a hard flesh, such as Kogyoku (Jonathan apples) or Kokko.