4 Cortland apples

30 ml (2 tbsp) lemon juice

60 ml (¼ cup) unsalted butter, diced

60 ml (¼ cup) brown sugar

4 large scoops vanilla ice cream

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

With a melon baller or apple corer, remove the core of the apples, not piercing through the bottom.

On a work surface, make several slices accross the apples, without cutting through. Place in a baking dish. Drizzle with the lemon juice. Place 7.5 ml (1 ½ tsp) of the butter and 15 ml (1 tbsp) of the brown sugar in the centre of each apple and top with the remaining butter. Cover the dish tightly with aluminum foil.

Bake for about 50 minutes or until the apples are very tender. Right out of the oven, baste the apples with their cooking juices.

Serve warm or at room temperature with vanilla ice cream.

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