Instructions: Soak the raisins in the rum for 30 minutes; drain. Cut the tops off the apples, reserve them to use as lids, and carve out half of the pulp; chop the pulp and combine it with the amaretti, pine nuts, walnuts, sugar, vanilla, and raisins.

Fill the apples with the mixture, cover each with a "lid", and steam for 6-8 minutes over boiling water.

Melt the chocolate with 1/2 cup of water in a double boiler. Serve with the

"lids" on a pool of chocolate sauce, dusted with confectioners sugar.

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