Instructions: Peel and core apples but leave whole. Slice across apple in thin, even slices, and reassemble into apple shape. (Skewer with a wooden satay stick to hold in shape).

Brush with lemon juice to prevent browning before cooking. Place apples in roasting pan, and fill centre hole with sugar, butter and rum, sprinkling remainder on outside.

Roast, basting frequently for 20 to 25 minutes, taking care the juices brown but dont burn. Pop a cinnamon stick in each hole to resemble a stem, and continue to cook until apples are golden. (If the cinnamon stick burns, simply turn it upside down to serve). Serve on ware plates and spoon syrup over the top.

Add a mint or apple leaf to the "stem", and serve with cream. The cinnamon stick is not to be eaten, but gives a wonderful fragrance and appearance to the dish.

To serve:
Warm brandy sauce with raisins or chopped dates through it.

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