You’ll love the way the rum and butter cozy up to the apples as they bake so much, you almostmay not want to take them out of the oven. Almost.
- 1/4 cup rum1/4 cup apple juice
- 2 tablespoons butter, melted
- 1/2 cup light brown sugar, firmly packed
- 1 tablespoon heavy cream
- 2 egg yolks
- Grated zest of half a lemon
- 1/2 cup sliced almonds
- 6 pitted dates, chopped
- 1/2 cup coconut4 large apples
Preheat the oven to 350°F. Mix rum, apple juice and butter in bottom of a 9-inch baking dish. In a medium bowl stir together the brown sugar, heavy cream, egg yolks and lemon zest. Add the sliced almonds, dates and coconut. Using a melon baller, remove the stem end of the apples, then dig out the cores. With a sharp paring knife or a vegetable peeler, remove a 1-inch strip of the peel from around the top of the cavity. (This prevents skins from splitting while baking.)
Stuff cavities with the date mixture. Set apples in the baking dish and baste once with the rum mixture before placing in oven. Bake the apples for 30 to 40 minutes, or until the apples are cooked through. (Check them by piercing the flesh with a sharp knife.) Baste with the rum mixture occasionally as they cook. If the filling is browning too quickly, cover the baking dish loosely with foil. Serve the apples warm with a cold heavy cream or whipped cream. Serves 4.