Baked
Apples
with
Dates,
Almonds
and
Rum
1/4
cup
rum
1/4
cup
apple
juice
1/2
cup
light
brown
sugar,
firmly
packed
1
1/2
tbsp
melted
unsalted
butter
2
tsp
flour
1
tbsp
heavy
cream
1-inch
piece
of
fresh
ginger,
grated
2
egg
yolks
Grated
zest
of
half
a
lemon
1/2
cup
whole
almonds,
toasted
and
chopped
8
-10
dates,
fresh
or
dried,
pitted,
cut
into
1/2-inch
pieces
4
large
apples
Additional
melted
butter
for
brushing
the
pan
and
the
apples.
Preheat
the
oven
to
350
degrees.
Butter
a
9-inch
baking
dish.
Add
1/4
cup
rum
and
1/4
cup
apple
juice.
Stir
together
the
brown
sugar,
1
1/2
tablespoons
melted
butter,
flour,
heavy
cream,
grated
ginger,
egg
yolks
and
lemon
zest.
Add
the
chopped
almonds
and
dates.
Using
an
melon
baller,
remove
the
stem
end
of
the
apple,
then
dig
out
the
core.
Be
sure
to
remove
all
membranes
and
seeds.
With
a
vegetable
peeler,
remove
a
1-inch
strip
of
the
peel
from
around
the
top
of
the
cavity.
Stuff
cavities
to
the
top
with
date
filling,
but
do
not
overfill.
Brush
the
exposed
flesh
of
the
apples
with
melted
butter
then
set
them
in
the
baking
dish.
Bake
the
stuffed
apples
for
about
30
minutes
until
the
apples
are
cooked
through.
Baste
with
the
juices
occasionally
as
they
cook.(Depending
on
the
apples
that
you
use,
the
time
can
vary.
Check
them
by
piercing
the
flesh
with
a
sharp
knife).
If
the
filling
is
browning
too
quickly,
cover
the
baking
dish
loosely
with
foil
while
the
apples
finish
baking.
Remove
from
oven
and
serve
the
apples
warm
with
a
small
pitcher
of
cold
heavy
cream.
Submitted By (Miki)
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