PIERRE’S CARAMEL APPLES WITH ALMONDS AND SPICED RUM

6 large apples from Quebec (Cortland or Gala are good choices)

30 ml (2 tbsp.) brown sugar

15 ml (1 tbsp.) maple syrup

75 ml (⅓ cup) softened butter

15 ml (1 tbsp) cold butter

125 ml (½ cup) coarsely chopped whole almonds (or walnuts or pecans)

2.5 ml (½ tsp) ground cinnamon

2.5 ml (½ tsp) ground nutmeg

A pinch of ground clove

15 ml (½ oz) lemon juice

30 ml (1 oz) Sainte-Marie spiced dark rum (optional, but Pierre says it makes all the difference. And Pierre says so…)

Preheat the oven to 180°C (350°F).

In a pan, toast the almonds in 15 ml (1 tbsp) of melted butter and 30 ml (1 oz) of spiced dark rum (if you follow Pierre's advice) and set aside.

Core the apples (remove only the core) using an apple corer, leaving the base intact to prevent the caramel from flowing under the apples during cooking.

Place the apples on a baking sheet or baking dish.

In a bowl, mix the butter, brown sugar and maple syrup using a fork, then add the cinnamon, nutmeg and cloves.

Add half the lemon juice and half the toasted almonds to the rum.

Add chopped fresh cranberries (if in season).

Fill the hole in the apples with the mixture, pushing it towards the base.

Pour the remaining lemon juice into the bottom of the baking tray so that the base of the apples soaks slightly.

Cook for 35 to 45 minutes or until the apples are very tender.

Let sit for a few minutes and add the remaining toasted almonds on top before serving.