It took me a long time to finally break down and buy another mellon baller. I know I had one at some other house, and can just imagine myself saying, "I never use that. Out it goes." And out it went along with some other stuff I had quit using like a potato ricer, plastic immersible egg timer, glass anti-boil-over device, etc., etc.
Then I started wondering why I had tossed it. They are good for so many jobs. So I bought another one, an OXO. Eight bucks! I was mad at myself, but not mad enough to punish myself any longer by not having the right. tool. for. the. job.
Start out with big fat Rome apples. That's what my Mom told me and that's what I get. Wash'em up good.
Then switch over to the small side and scoop out the seeds and the tough middle stuff.
Turn the baller over and press the cup side into the sugar to smoosh it down. Then sprinkle clove, ginger, and cinnamon over the sugar.
Just to be decadent, I put a little fresh whipped cream on top and served with a gingerbread blondie. I love cooking in the fall.