Two words describe this…Yu–UMMMMM! With a scoop of vanilla ice cream, and plenty of sweetened cognac sauce on top…fuhgetaboutit! This is a perfect celebration of the Fall apple harvest.
- 1 1/2 cups brown sugar
- 1/2 cup of All-purpose Flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 4 large Granny Smith apples, cored
- 4 tablespoons butter
- 1 cup cognac
- 1/4 cup raisins
Pre-heat oven to 400 degrees F.
In a mixing bowl, combine brown sugar, flour, cinnamon, ginger, allspic and nutmeg. Set aside.
Place cored apples in a 8″ x 2″ square baking dish. Fill the cores with the brown sugar mix until it’s overflowing. Put one tablespoon of chilled butter ontop of each apple.
Mix raisins into cognac. Drizzle cognac over apples and butter, and then around apples. Cover dish with aluminum foil. Place in oven, and cook for for 50 minutes. Remove from oven and allow to cool.
Place in a dish and top with vanilla ice cream. Top ice cream liberally with cognac sauce.