Rome apples are large, dry and semisweet, excellent for baking whole.

Then she pulled out the bag of Rome apples they'd purchased earlier in the week and laid them on the counter.

Some Rome apples are still available for picking.

Use large apples that will keep their shape and texture and will have a sweet taste when baked (Rome apples are especially good).

Rome apples are large, dry and semi-sweet, good for baking whole.

The Rome apple (also known as Red Rome or Rome Beauty) is a cooking apple originating near Rome Township, Ohio in the early 19th century.

The Rome apple is rounded, all red, and very glossy, with a thick skin and firm flesh.

Boudin blanc was sheer perfection; one night's special, it was delicious grilled pork sausage served piping hot on a bed of warm sliced Rome apples, in a luscious sauce, deglazed with apple cider.

For the Rome apples, preheat the oven to 375 degrees.

Each Rome apple wears a coat of cinnamon that makes your taste buds snap to attention; inside is a spicy mixture of coconut, raisins and pecans.