6 golden delicious apples (2-3 lbs.)
6 tablespoons toffee pieces
3 tablespoons bourbon
3 tablespoons unsalted butter
1 1/2 cups apple cider
3 tablespoons mild-flavored light molasses
1 tablespoon sugar
1/4 teaspoon ground ginger
vanilla ice cream
Preheat oven to 350°F
Peel skin off top third of each apple.
Using small melon baller, scoop out stem and core, leaving bottom intact.
Stand apples in 11x7x2-inch baking dish.
Place 2 tablespoons toffee bits around apples in dish.
Divide remaining bits among cavities of apples.
Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple.
Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes.
Transfer apples to bowls.
Pour juices from dish into small saucepan.
Boil juices until thick enough to coat spoon, about 6 minutes.
Spoon sauce over apples.
Serve apples warm with vanilla ice cream.