Few autumn desserts compare to baked spiced apples topped with scoops of vanilla ice cream. The cooking liquid becomes a warm sauce and melts the ice cream to the perfect consistency.
Heat oven to 350 degrees F.
In small saucepan, bring to boiling juice, vinegar, ginger, sugar, cinnamon and cardamom; simmer 2 minutes. Remove from heat.
In small skillet, melt butter over medium heat. Stir in bread crumbs and sugar to coat. Stir in raisins. Remove from heat.
Place apples, cut side up, in baking dish just large enough to hold apples (about 13 x 9 x 2 inches). Spoon filling, about 2 tablespoons, over each apple. Spoon small amount of sauce over each apple. Pour remaining sauce into baking dish.
Bake, uncovered, in 350 degree F oven until apples are very tender, about 35 minutes. Remove apples; keep warm. Reserve cooking liquid in baking dish. (If cooking liquid is more than 1/2 cup, pour into small saucepan; boil until reduced to 1/2 cup.)
Place each apple half in small serving dish. Place 1/2-cup ice cream on each apple. Drizzle with sauce.