STUFFED APPLES:
15 large frozen pitted cherries, partially thawed and chopped
1 tbsp dried currants or raisins
2 tsp granulated sugar
1 tbl lemon juice, divided
1/8 tsp ground cinammon
4 small Golden Delicious apples, cored

SAUCE:
1/2 cup evaporated skimmed milk
1 egg
2 tsp granulated sugar
1/4 tsp vanilla extract

In small saucepan, combine cherries, currants, sugar, 1 tsp lemon juice and the cinammon. Bring to a boil; cook, stirring occasionally, until cherries are coated and mixture is slightly thickened, about 3 minutes. Let cool. Preheat oven to 375. Starting at stem end of each apple, pare about 1/3 of the way down; brush pared section with 1/2 tsp lemon juice to prevent discoloring. Stuff each apple with 1/4 of the cherry mixture and set apples in a baking pan that is just large enough to hold them upright. Cover pan with foil and bake until apples are tender, 45 to 50 minutes. Let cool to room temperature or cool slightly, cover, and then refrigerate until chilled.

For sauce: Heat milk in a small saucepan until tiny bubbles appear around the edge. In bowl, beat egg with sugar until thoroughly combined. Gradually beat in milk. Pour mixture into top half of double boiler and stir in vanilla. Cook over hot (not boiling) water, stirring constantly, until sauce is thick enough to thinly coat the back of a spoon. Pour sauce into a bowl, cover with plastic wrap and refrigerate until cooled or chilled. Serve 1/4 of the sauce over each stuffed apple.