Baked Apples a La Pierre

Baked Apples go back to my childhood. This isn't Mom's recipe, just one I picked up a long time ago and naturally it's been changed, morphed, and evolved over the years. My thanks to all of the people I've stolen bits and pieces from. The measure of ingredients is approximate to give you a scale to judge proportions by.

• Ready In: 1 hr
• Serves: 1

Ingredients

• 1  rome apple (per serving)
• 2  teaspoons dried currants (I've used dried cherries also raisins, both dark & golden)
• 1  teaspoon black walnut, coarsely chopped (other nuts work but I prefer these)
• 1  teaspoon unsalted butter
• 1  teaspoon real maple syrup
• 1  teaspoon dark rum (Whalers if you can find it)

Directions

1. Preheat the oven to 325°F.
2. Carefully core the apple from the blossom end but don't go all of the way through.
3. You want a well not a tunnel.
4. Mix the currents and nuts and fill the well.
5. Heat the butter and syrup in a double boiler until the butter is melted, stir in the Rum and pour over the Currents and nuts.
6. Place in shallow baking dish and bake for 50 minutes.
7. Serve.
8. (These go well any time of the day or night and the smell during baking will drive you wild).