Baked Apple with Dates, Almonds, and Rum
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Ingredients
- 1/4 cup (1/2 stick) plus 1 1/2 tablespoons butter, melted
- 1/4 cup dark rum
- 1/4 cup apple juice
- 1 tablespoon pure vanilla extract
- 1/2 cup (packed) golden brown sugar
- 2 large egg yolks
- 1 tablespoon whipping cream
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons all purpose flour
- 1 teaspoon grated lemon peel
- 1/2 cup almonds, toasted, finely chopped
- 6 pitted dates, chopped
- 4 large apples (about 2 pounds)
- Additional melted butter
- Whipped cream
Methods/steps
- Preheat oven to 350°F.
- Mix 1/4 cup butter, rum and juice in 8 x 8 x 2-inch glass baking dish.
- Mix sugar, egg yolks, vanilla, 1 tablespoon cream, ginger, flour, lemon peel and 1 1/2 tablespoons butter in small bowl until smooth.
- Mix in almonds and dates.
- Using melon baller, scoop out stem end and entire core of apples, being careful to leave bottom intact.
- Using vegetable peeler, remove 1-inch-wide strip of peel from around top of cavity.
- Pack cavities to top with almond mixture.
- Arrange apples in prepared dish. Brush exposed apple surfaces with additional melted butter.
- Bake until tester inserted into apple meets little resistance, brushing occasionally with juices and covering loosely with foil if filling is browning too quickly, about 45 minutes.
- Serve warm with whipped cream.
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