A very interestng recipe, Naoko-san. Thank you.
Here in the west we bake apples too, but with one major difference. That is, we core the entire apple and fill the hole with sugar, spices, and sometimes dried fruit. They mix with the apples juices as it cooks and create a syrup.
My own technique, learned from my grandmother, is to put several into a tight-fitting casserole and making a foil-lid -- rather than baking each apple separately. Then, something Grandma didn't do, I put a little sweetened, dark, aged rum on the bottom of the pan to make the syrup that much better. (I use Brugal, but you could use Flor de Cana, or anything good or even Captain Morgan. On the other hand, you'd do better with a cognac type brandy than a straight, mixing rum like a basic Bacardi -- know your booze).
Whipped cream in your mom's style, and chantilly cream are wonderful finishes. Still, iit's hard to beat a good vanilla ice cream, or, better yet, creme anglaise.
BDL | 
Baked Apple(焼き林檎) 
