1 tablespoon brown sugar
1 tablespoon butter
Pinch of cinnamon or allspice
1 firm apple, cored
1 unbaked pastry shell

Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375 degrees F.

Cinnamon Bourbon Caramel Sauce
1 cup granulated sugar
1/2 cup (1 stick) lightly salted butter
1/2 cup heavy cream
1/4 cup Bourbon
Dash of cinnamon

Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232 degrees F on a candy thermometer).

Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the Bourbon. Pour over baked apple and serve.

This will make way too much sauce for one apple, so you may want to consider making 4 to 6 or use the remainder of the sauce for dipping fresh apple slices.