Wash and core the apples.
Fill the centres with 200g of sugar and butter and drizzle with the rum or brandy. Add a little water.
Place on a baking tray and bake for 25 minutes or until tender.
While they are cooking prepare the caramel by melting 100g of sugar in some water. Once it is lightly golden, add the cream and cook until smooth.
Serve the apples with the caramel sauce on top.
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