4 Granny Smith apples, halved, seeded, and cored with a melon baller
Fresh nutmeg, grated
Brandy or rum
8 tsp butter
1 pint premium butter pecan ice cream (I used Talenti gelato)
Caramel sauce- the best you can get (I used Smuckers)
Kosher salt or coarse sea salt
Place apple halves, skin side down in a baking dish. Squeeze lemon juice over apples. Sprinkle generously with cinnamon and nutmeg, put a spoonful of brown sugar on top, and pour a little brandy into the the little cup you created when you cored the apple with the melon baller. Put a pat butter on each one. Pour some more brandy around the apples. Cover and bake for 40 minutes or so. Baking time will depend on the size of your apples. You want them fork-tender, but not collapsed into mush.
If you make these ahead, rewarm them. Place 1 or 2 apple halves in each bowl. Top with a small scoop of ice cream. Put a big spoonful of caramel sauce on top and sprinkle with salt. Serve immediately.