OK... seems we are on an apple roll now... Tis the Season!
Here's a tried and true recipe that my family has been making as long as I can remember...
I started making it when I was a teenager and it's one of my all time favorite Fall Desserts!
They even started offering this s a special every Fall at a restaurant/bar I worked at (as a bartender) on LI when I was 18...
They continued to make it for years after I had left to go to College, right up to the time they finally closed in the mid-80's when the owner passed away...

Sorry about amounts, I've been making this for so long I have it memorized and use the "that's about enough" measuring method!

[color:"blue"]Baked Apples[/color]
6 Big Rome Apples (or any other big, tart baking apple)
1 pint whipping cream (whipped)
Brown sugar
chopped walnuts
unsalted butter
cinnamon
nutmeg
rum (or brandy) of your choice

Preheat oven to 350F.
1. Core each apple, leaving the last little bit on the bottom, so it makes a "cup" of sorts and place in a large pyrex "custard cup" or ramekin.
2. Mix the brown sugar, chopped walnuts, cinnamon & nutmeg.
3. fill each apple 3/4 of the way with the brown sugar mixture.
4. Place about 1 tsp. of butter on top of mixture.
5. fill each apple the rest of the way with the rum.
6. bake in oven til the interiors of apples are soft.
6. serve warm with (unsweetened) whipped cream on top.

Note: lately I have been making variations, like adding dried cranberries to the brown sugar mix