Spiked Caramel Apples with Caramel Whipped Cream
Booze up a classic caramel apple with brandy and bourbon.
Source: Martha Stewart Living, November 1998
Heat oven to 400 degrees. Cut off top quarter of each apple, keeping the stem intact; set all tops aside. Using a melon baller, remove the seeds from the apples, being careful not to cut through the bottoms.
Place a piece of cinnamon, 1 teaspoon Calvados, and 1 tablespoon caramel sauce in hollowed core of each apple. Place apples in a baking pan. Place tops on apples.
Bake until knife tender, about 30 minutes. Add a dollop of whipped cream; sprinkle with cinnamon. Serve with ginger cookies.