Makes 4

This old fashion dessert was a New England farm house classic.  It’s simple to make and a real kid pleaser.

4 large baking apples

1 stick of butter

1/2 cup brown sugar

1/4 cup dried currants

1/2 teaspoon powdered cinnamon

1/4 teaspoon powdered ginger

A few grindings of nutmeg

Apple juice

Preheat the oven to 375°.  Core the apples to within about one-half inch of the bottom.  If you have an apple corer, fine, if not, use a small, sharp knife to remove the stem end, then, with a spoon, scoop out a bit more of the apple to make a cavity large enough to stuff.  Set the cored apples aside.  Blend the remaining ingredients, except the apple juice, together well.  Pack this into the hollowed out apples.  Set the apples in a baking dish and pour in about half an inch of apple juice.  Bake for about thirty-five to forty minutes, or until the apples are very tender.  Serve warm with a bit of thick cream poured over each.