Rum-Baked Apples with Mascarpone and Almonds
8 Golden Delicious or Fuji apples
8 ounces evaporated cane juice, divided
6 ounces almond paste
2 ounces plus 2 teaspoons dark rum
2 tablespoons unsalted butter, softened to room temperature
2 cups unfiltered apple cider
1 cup mascarpone (Italian cream cheese)
Preheat oven to 350 degrees.
Mix 4 ounces of cane juice, the almond paste, 2 ounces of rum and the butter to a smooth paste.
Take a thin slice off the top and bottom of the apples. Core the apples and stuff with the almond-rum mixture. Place apples in a cake pan with space between each apple. Sprinkle 2 ounces of cane juice over top of apples. Add cider to the pan and bake.
Baste apples with the cider from the pan every 15 minutes. Bake for 45 to 55 minutes, piercing apple with clean toothpick or fork to determine doneness.
For the Topping:
Mix mascarpone with the remaining 2 ounces of cane juice and 2 teaspoons rum. Blend until smooth.
Place each apple in a small bowl and garnish with the mascarpone-cane juice-rum mixture.