Instructions: Peel and core 6 of the apples. Combine 1 cup sugar with water and lemon juice and bring to a boil. Add apples, simmer and baste 8 to 10 minutes until apples are tender. Remove apples from syrup. Cool and then chill. Peel and core remaining apple. Cut into cubes and put in small saucepan with vanilla, apple juice and 2 tablespoons sugar. Simmer 15 to 20 minutes until apple is soft and any liquid is evaporated. Puree apple in blender. Cool. Add applejack brandy, apricot brandy and rum.

Fold in whipped cream and food coloring. Fill into center of poached apples.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.