CIDER-GLAZED BAKED APPLES

"This could serve as a side dish for roast pork or as a dessert. The recipe calls for peels to be reserved and baked with the apples; consider that optional. An apple corer makes for quicker prep work."

6 Rome or other firm red apples*
Juice and zest of 1 large lemon (about 1 teaspoon zest and at least 2 tablespoons juice)
1 vanilla bean
1 teaspoon ground cinnamon
2 to 3 teaspoons packed dark brown sugar, or to taste
1 1/2 cups apple cider, or more as needed

Position an oven rack in the middle of the oven; preheat to 425 degrees F. Have ready a 9-by-12 3/4-by-2 1/2-inch roasting pan that is flameproof.

Use an apple corer or small sharp knife to core the apples within 1/2 inch of their base (not all the way through). Use a vegetable peeler to remove 1/2 inch of peel around the top of each apple; reserve the peels. Brush the lemon juice inside and around the top of each apple to prevent browning. Arrange the apples to fit snugly in the pan and divide the lemon zest evenly among the apple cavities. Cut the vanilla bean crosswise into 6 equal pieces.

Split 1 piece lengthwise, scrape out the seeds and place the seeds and the bean into an apple; repeat with the remaining apples. Divide the cinnamon and brown sugar evenly among the apple cavities. Pour the cider into the pan and arrange the reserved peels around the apples.

Bake for 20 minutes, then use a slotted spoon to retrieve the peels; reserve them. Baste the apples and bake for 15 to 20 minutes. Insert the tip of a knife into the base of 1 apple; if it is soft, transfer the apples to a platter. If the base is not quite soft, baste the apples and cook for 10 to 20 minutes, until the apples are easily pierced with a sharp knife. Transfer to a serving platter.

Place the pan with the remaining cider over high heat on the stove and cook for 4 to 6 minutes, until the liquid has reduced to a syrupy glaze.

Garnish each apple with the glaze and the reserved peels; serve warm.

*Baking time for this recipe will vary depending on the type and firmness of the apples used.

Makes 6 servings
Adapted from source: The Martha Stewart Living Cookbook: The Original Classics, 2007