Too Many Chefs

My mother did apples covered in cloves with brown sugar and cinnamon on top. They were great. I think I have to revive that tradition this weekend.

Powdered cloves or whole ones? I think I could see some powdered cloves in moderation in this recipe. Whole ones can be overwhelming, though.

Makes me think of the hot buttered rums I used to make back in Chicago...basically an alcoholic version of the baked apple (and with cloves, of course!). Once this little nipper is out of my belly...mmm...

Whole cloves. She stuck them in the sides of the apples and the apple absorbed the flavor. It looked like a medeival mace when she was done.

It tasted delicious.