8 cooking apples
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
2/3 cup light muscovado sugar or light brown sugar
1 cup Calvados or applejack
Juice of 1 lemon
1/2 cup light cream
Preheat oven to 350 degrees F.
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Core the apples and, with a sharp knife, cut a line round each as if tracing the equator. Put them into a roasting pan. Press in the butter and sugar, alternately, in the holes and press any excess on top. Pour the Calvados and lemon juice into the pan. Put them into the oven and bake for about 50 minutes or until soft.
Remove the apples to a plate or dish and pour the cooking juices and liquid into a saucepan. When you are ready for dessert, put the saucepan on high heat. Let bubble till the liquid is reduced and thickened; it should be like a gooey sticky syrup. Stir in the cream and let bubble again for a few minutes and pour this fudgy sauce over the apples. Serve immediately.
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