Cinnamon-roasted Apples
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cup pecans
1/4 cup packed dark brown sugar
2 tablespoons fresh lemon juice
4 Fuji apples
4 cinnamon sticks, plus more for garnish
2 pints vanilla ice cream
Preheat oven to 450F degrees. Spread pecans in 13x9 baking pan. Toast until fragrant, 3 to 5 minutes. Remove pecans and set aside.
In large bowl, combine sugar, lemon juice and 1/4 cup water. One at a time, halve apples through the stem end, core using a melon baller, and immediately toss with sugar mixture.
Arrange apples, cut side down, in baking dish. Pour sugar mixture over. Tuck in cinnamon sticks, covering dish with foil. Bake until apples are easily pierced with tip of paring knife (15 to 20 minutes).
Serve apples with ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks.