After a heavy meal, I like to serve a little lighter dessert. Cinnamon liqueur, butter and brown sugar infuse naturally sweet apples with wonderful flavor.—Kenna Jo Lambertsen, Nevada, Iowa
- 4 large apples
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1 cup cinnamon schnapps liqueur
- Core apples and peel top two-thirds of each. Place in an ungreased 8-in. baking dish. Fill each apple with 1 tablespoon butter and 2 tablespoons brown sugar. Pour liqueur over apples.
- Bake, uncovered, at 350° for 55-60 minutes or until apples are tender, basting occasionally. Yield: 4 servings.
Originally published as Baked Cinnamon Apples in Taste of Home's Holiday & Celebrations Cookbook Annual 2010
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