Butter Rum Apples

• 4 Gravenstein apples
• ½ cup dark rum
• ½ cup water
• 1 cup sugar
• 1 tablespoon instant coffee
• ¼ teaspoon cinnamon
• ½ cup butter

Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Remove apples and set aside. Cook the rum and butter sauce until quite thick.
Serve apple one half apple each in the center of the plate, drizzle a bit of the rum sauce around the outside of the apple, and grate with a bit of fresh nutmeg.