Spiced Apples in Cider & Brandy

Deep blue skies, crisp autumn air and vibrantly colored leaves beckon me to take a trip to along back roads of New England to orchards in search of the new crop of apples and freshly-pressed cider. I make these spiced apples as a dessert or as an accompaniment to pork or chicken. If you tend to like things tart, use Granny Smith apples. Omit the brandy if kids are eating it and add ½ teaspoon of vanilla extract instead.