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Dessert
Melissa's Corporate Chefs
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.
