Baked Apples with Bourbon Sauce

Ingredients 

• 2 tablespoons chopped pecans
• 6 large baking apples
• 1/4 cup white sugar
• 1/4 cup brown sugar; packed
• 1 vanilla bean (if you can't find vanilla beans, you can use 1 teaspoon vanilla)
• slivered peel of 1/2 lemon
• 3/4 cup bourbon
• 2 tablespoons butter

Method

Toast pecans in a small ungreased pan over medium heat, stirring occasionally, until fragrant, about 5 minutes. Do not scorch. Remove to small mixing bowl. Core apples to within 1/2 inch of bottom, leaving bottom intact to hold flavorings. Trim thin band of peel from around top of each apple and place them in a large baking pan. Add white and brown sugar to bowl with toasted nuts and stir to combine well. Cut vanilla bean into 6 segments and place 1 segment in center of each apple. (if you can't find a vanilla bean, place a few drops of vanilla in each apple). Spoon liberal amount of sugar nut combination of mixture over top of each apple and in the pan as well. Scatter slivered lemon peel around apples and pour 3/4 cup bourbon into pan. Cover with aluminum foil and bake at 350°F until apples are almost done, about 45 minutes. Check occasionally and add more bourbon if necessary to keep bottom of pan moist. (Don't let the bourbon run dry, it may scorch and ruin the flavor of the sauce) Remove foil and increase oven temperature to 450°F and bake for another 10 to 15 minutes. Remove from oven and divide apples among 6 dessert plates. Remove lemon peel, and while pan is still hot, stir butter into reduced bourbon in bottom until it melts into a smooth sauce. Spoon sauce and any bits of nuts remaining in pan over apples.

This is great with ice cream.