Oxmoor House JANUARY 1984
Core apples; peel top third of each. Place apples in a shallow baking dish; add 1/2 cup water. Cover and bake at 350° for 45 minutes or until apples are tender, basting occasionally.
Place baked apples in a large stainless steel stock pot. Add 1 quart boiling water and sugar. Simmer, uncovered, 30 minutes, stirring occasionally.
Add apple juice, whiskey, and rum to mixture; stir well, and simmer, uncovered, 1 hour.
Stir in lemon rind, cloves, cinnamon, and nutmeg; simmer, uncovered, an additional hour. Remove whole spices, and discard. Serve hot in warm serving cups.
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