Baked apples

By Perry Washburn

Last fall, on a trip to Napa Valley, we stayed in a great little B&B. The host made amazing breakfasts, which often included muffins or scones, omelets or a baked egg dish, and - I think every day - baked fruit.

This is not something I do much. But I was struck by how easy it was. And how much we liked it. His usually had some liquid, often in the form of a liqueur.

When friends came for the weekend recently, I remembered the fun of baked fruit. Here is my variation:

8 apples, cored and sliced (I don't bother to peel them)
1/2 stick butter, melted
1/4 C butterscotch schnapps
1/2 C brown sugar
1 tsp cinnamon
1/2 C sliced almonds

Butter a backing pan large enough to hold the apples 2-3 slices deep. Layer the apples. Mix the butter the schnapps, and drizzle over the apples. Sprinkle the brown sugar and cinnamon, and then the almonds over the top. Bake at 400 degrees for about half an hour.

The kids (and adults) LOVED this.

Note: the liqueur options are nearly endless here. This version tastes a bit like caramel apples, part of its appeal. But pears and a rasberry liqueur, for instance, also would be great.