1. Preheat oven to 350.

2. Mix 1/4 cup butter, rum, and juice in a 8x8x2 baking dish.

3. Mix sugar, egg yolks, 1 T. cream, ginger, flour, lemon peel, and 1 1/2 T. butter in small bowl until smooth.

4. Mix in almonds and dates.

5. Using a melon baller, scoop out stem end and entire core of apple, being careful to leave bottom intact.

6. Using vegetable peeler, remove 1 inch wide strips of peel from around top of the cavity of each apple.

7. Pack cavities to top w/ almond mixture.

8. Arrange apples in prepared dish and brush exposed apple surfaces w/ additional butter.

9. Bake until toothpick inserted into apple meets little resistance, brushing occasionally w/ juices and covering loosely with foil if filling is browning too quickly, usually 45 minutes.

10. Serve warm with whipped cream.