Instructions: Preheat oven to 350 degrees. Mix 1/4 cup butter, rum and apple juice in 8-by-8-inch glass baking dish. Mix brown sugar, egg yolks, whipping cream, ginger, flour, lemon peel and remaining 11/2 tablespoon melted butter in small bowl until smooth. Mix in almonds and dates. Set aside.

Slice off top of apples, and 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 about 45 minutes, brushing occasionally with juices and covering loosely with foil if filling is browning too quickly. Serve warm with whipped cream.

Makes four servings.

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