With an apple corer, a melon baller, or a thin, sharp knife, scoop out all but the bottom 1/2 inch (2 cm) of each apple core; with a vegetable peeler, peel a 1/2 inch-wide (2 cm) strip around the top of the cavity.
Stand the apples in a shallow baking dish just large enough to accommodate all of them in a single layer. In a small bowl, combine the cereal, currants, and pecans if desired. Spoon 1/4 of the mixture into the cavity of each apple, then sprinkle with sugar.
Drizzle the syrup over the apples and bake for 40 or 45 minutes or until tender when pierced with a knife.