Preheat your oven to 350 degrees F (180 degrees C)

Use the apple corer to remove the core from the apples and place on a baking tray.

Place ¾ cup dark rum and the raisins in a saucepan and heat on medium heat until the raisins are plump. (Approx. 5 mins) Drain the raisins and reserve the cooked rum in the same pan.

Combine the raisins, walnuts and spices in a separate bowl and mix well. Spoon the mixture into the cored apples ensuring they are tightly packed. (Any remaining filling can be scattered on the bottom of the baking dish).

Add the extra rum to the cooked rum along with the maple syrup, brown sugar and vanilla. Heat on medium-high heat until boiling and then pour over the apples. Cook for 25-30 mins until the apples become soft. Allow to rest for a few mins before serving with ice cream or yoghurt.