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| 6 gross | Golden Delicious; Ida Red or Rome Apples |
| 1/4 Tasse | walnuts chopped |
| 1/4 Tasse | brown sugar packed |
| 2 Esslöffel | Stick butter; softened |
| 1/2 Teelöffel | cinnamon ground |
| 1/4 Tasse | Dark rum or apple cider or juice |
| 1/4 Tasse | honey |
| 1 Esslöffel | lemon juice fresh |
| 1 Esslöffel | Minced crystallized ginger |
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Heat oven to 350°. Have ready a 13x9x2-inch bakind dish or other shallow 3 1/2 to 4 quart baking dish.
Core apples without cutting through to bottom, making a cavity about 1 inch wide. Using a vegetable peeler, peel apples halfway down. Put walnuts, brown sugar, butter and cinnamon in small bowl and stir until blended. Stuff mixture into apple cavities. Spoon 1/2 tsp rum over filling in each apple.
Place apples in baking dish. Put remaining rum, the honey, lemon juice and ginger in a small bowl and whisk until blended. Drizzle over and around apples.
Bake, basting apples with pan juice a few times, until apples are tender when pierced with a knife, 45-55 minutes. Serve warm or at room temperature.
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