1/2 c. light corn syrup
1/2 c. sugar
1/4 c. orange marmalade
1/4 c. butter
6 baking apples, about 3 lbs. Rome Beauty
1/2 c. light brown sugar, packed
3 tbsp. raisins
1/2 tsp. cinnamon
1/4 c. brandy
Vanilla ice cream

Preheat oven to 375 degrees. In a small pan combine corn syrup, sugar, marmalade and butter. Cook over medium heat, stirring until sugar is dissolved. Pour into 12x8x2 inch baking dish. Wash and core apples; pare only at top about 1 inch down. In bowl, combine brown sugar, raisins and cinnamon. Fill centers of apples with raisin mixture. Place in syrup, pared side down. Bake, covered 30 minutes. Turn apples pared side up. Baste with syrup. Bake uncovered and baste 15 minutes longer or until apples are tender. Place apples and syrup in heated serving dish. Heat brandy until bubbles form tender. Pour over apples, ignite and serve with ice cream.