Ingredients
1/2 cup dark-brown sugar
4 Rome apples
1/2 cup diced dried apricots
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 tablespoon unsalted butter
Preparation
Preheat oven to 350 degrees. Mix 1/4 cup sugar and 1/3 cup water in an 8-inch square baking dish. Peel tops of apples; core with melon baller (leave the bottom intact).
In a bowl, toss dried apricots with remaining 1/4 cup sugar, ground ginger, and cinnamon.
Fill apples; place in dish. Dot each with 1/4 tablespoon butter. Bake, basting occasionally, until tender, 40 to 50 minutes. Drizzle with pan syrup.
