12 apples
10 lumps sugar
1 quart brandy
1 quart boiling water
2 quarts Jamaican rum

Wash apples and place in a shallow casserole or baking dish. (Pull off any stems but do not peel or core).

Bake the apples at 350F, uncovered, until softened, but not falling apart.

Transfer the apples to a Crockpot.

In a medium saucepan, dissolve the sugar in boiling water; stir in rum and brandy. Pour over the apples in Crockpot. Cover.

Adjust Crockpot temperature to heat but do not allow to boil (we have noticed that the newer Crockpots are more likely to boil when set to low - on some of these units, use the "warm" setting, otherwise set temperature to low).

Allow the toddy to brew for 5 hours before serving. It can be left for up to 9 hours from the start.

Serve in small mugs or heat-proof glasses.

Submitted by: CM