Rum Baked Yams And Apples Recipe

Directions:

1. Peel the apples and cut into quarters. Cut out the cores, then cut apple quarter crosswise into 1/2-inch thick wedges. Place in a medium bowl,and toss with the lemon juice; set aside.
2. Bring a large pot of lightly salted water to a boil over high heat. Add the yams and cook just until crisp-tender, 3 to 5 minutes. Do not overcook. They should hold their shape when drained. Drain the rinse under cold running water.
3. Preheat the oven to 350 degrees.Lightly butter a 9x13-inch baking dish. Overlapping in vertical rows; arrange the yams in the prepared dish, slipping the apple wedges between the yams, letting the curved edges of the apples peek out.
4. In a medium saucepan, melt the butter over medium heat. Add the cider, brown sugar, and rum. Bring to a boil. In a small bowl, sprinkle the cornstarch over 2 tbs cold water and mix until dissolved. Stir into the boiling cider mixture and return to the boil; the mixture will be very thick, but it will then during baking. Pour over the yams and apples. (The dish can be prepared up to 8 hours ahead, cooled, covered tightly with plastic wrap, and refrigerated.)
5. Bake, basting occasionally,until the yams are tender and the cooking liquid is syrupy, about 45 minutes. Serve hot.