Preheat oven to 350 degrees F.
Combine vinegar, juice, butter and
sugar in a 13 x 9 inch glass baking dish. Cut
off top 3/4 inch of apples to make lids.
Scoop out cores with a melon-ball cutter and replace
lids. Put apples in baking dish and cover with foil.
Bake in middle of oven until very tender but still intact,
1 to 1-1/4 hours.
Transfer apples to plates and boil
pan juices with brandy in a saucepan
until reduced to about 1 cup. Fill apples with
creme fraiche and serve with sauce, or top
baked apple with vanilla ice cream, and spoon
sauce over ice cream, if desired.
Source: Adapted from: Gourmet Magazine, October 2001
Submitted By: Chris Rea
Date: April 9, 2002