Ruby-Baked Apples

Classic Home Desserts by Richard Sax

6 Rome apples
3 tablespoons granulated sugar, plus more as needed
1/4 teaspoon ground cinnamon, or as needed
1/2 cup grenadine or raspberry syrup

Heat oven to 375 degrees F.

With a paring knife, cut out the core from the bottom of each apple without cutting all the way to the center. Hollow out the core at the top of each apple, leaving a little of the core in the middle to help the apples keep their shape. Neatly peel the top half of each apple. Place the apples in a shallow baking dish in one layer.

Sprinkle the peeled parts of the apples lightly with the sugar and cinnamon. Drizzle the grenadine over and around the apples; there should be a shallow pool of syrup in the bottom of the dish. Bake the apples until tender but not mushy, 45-60 minutes. During the last 10 or 15 minutes, baste the apples once or twice with the syrup in the dish. Remove the pan from the oven and turn on the broiler.

Spoon some of the syrup over the tops of the apples. Run them under the broiler, watching carefully, until the syrup just begins to caramelize, about 2 minutes. Cool to room temperature before serving.

Makes 6 servings.