1 (3 lb.) corned beef brisket
2 c. water
4 sm. apples
1/2 c. water
1/3 c. peach preserves
1/4 tsp. ground ginger

Rinse brisket in cold water. Place fat side up, on rack in shallow roasting pan. Add 2 cups water. Cover with foil. Roast at 325 degrees for 2 hours. Uncover, drain cooking liquid and discard.

Cut apples in half lengthwise and core. Arrange apple halves, skin side up around corned beef in roasting pan. Add 1/2 cup water to pan. Return to oven uncovered, 30 minutes longer.

Combine peach preserves and ground ginger. Turn apples halves skin side down. Spoon peach glaze over apple halves and corned beef. Return to oven and cook until glaze is hot, about 15 minutes.