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Apple Yanssens

Neatly wipe six medium, sound, even-sized apples. Cut them into even halves, remove the seeds and stems, lightly prickle the inside with a fork and place on a deep dish; season with two ounces fine sugar, a teaspoon vanilla essence and two tablespoons rum; mix well in the seasoning and let infuse for thirty minutes, turning once in a while. Arrange on a tin, cut side upward, spread over evenly with a knife blade a half tablespoon good butter and set in the oven to bake for thirty minutes. Remove, dress on a hot dish, pour the sauce from the dish on which they were infused over them, set fire to the rum and serve.