Rum Baked Applies

4 large apples (about 2 pounds), one strip of peel from stem end removed, rinsed, dried, and cored
4 Tbsp. sugar
3 oz. almond paste
2 Tbsp. dark rum, plus 1 tsp. (or Amaretto)
1 Tbsp. unsalted butter, softened
1 cup apple cider, or enough to come ½ inch up side of pan
½ cup mascarpone cheese
1/4 tsp. cinnamon

Heat oven to 350 degrees. Place apples in 9 inch Pyrex pie pan or 8-inch square baking pan. Mix together almond paste, 2 Tbsp. sugar, 2 Tbsp. dark rum, and softened butter and divide among apples, stuffing their cores. Sprink 1 Tbsp. sugar over the apples. Pour cider in pan. Bake apples, basting every 15 minutes, until tender when pierced with thin, sharp knife, 45 to 55 minutes. Be careful not to overbake, or skins will split, causing apples to lose their shape. Meanwhile, mix mascarpone with remaining tablespoon sugar, cinnamon, and teaspoon dark rum. Serve apples warm, garnished with sweetened mascarpone. These can be cooled to room temperature, covered, and refrigerated for 2 days. Reheat before serving.