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Dessert
American
4 servings
30 minutes
30-40 minutes
4 large organic apples, for baking
1/4 pound gingersnap cookies
2 tablespoons unsalted butter
1/4 cup currants
2/3 cup apple sauce
1 tablespoon dark rum
Whipped cream
Preheat oven to 375º. Core each apple making a large cavity for filling. Crush the gingersnaps into crumbles, but not into powder. Combine crushed gingersnaps with butter and currants. In a separate bowl, combine the applesauce and rum. Fill each apple with the gingersnap mixture, pressing firmly. Add enough gingersnap mixture to form a “mound” on each apple.
Place apples in a lightly buttered baking pan, then spoon the applesauce and rum mixture around each apple for the sauce. Bake for 30-40 minutes. Apples are ready when pierced easily with a sharp knife. Serve warm or at room temperature topped with a spoonful of whipped cream.
