NOTES: 1. Preheat oven to 350 degrees. 2. Use buttered baking dish. 3. When done, the apples should be very soft when pierced with the tip of a knife.
2 teaspoons butter for baking dish
4 McIntosh or Jonagold apples, about 2-1/2 to 3 inches in diameter
2 tablespoons lemon juice
1/4 cup chopped walnuts
1/4 cup dried cranberries
1 teaspoon ground cinnamon
2 tablespoons dark brown sugar
1/8 teaspoon salt
1 cup apple cider or water
1/2 cup honey
Peel top third of apples & scoop out apple core with melon baller or teaspoon, making sure not to go through apple bottom. Place apples, peeled end up, in buttered baking dish. Brush apples with lemon juice.
In medium bowl, mix walnuts, dried cranberries, cinnamon, brown sugar, & salt. Spoon mixture into center of each apple, letting some spill generously over the top.
In small saucepan over high heat, combine cider (or water) & honey & bring to a boil. Boil for 5 minutes & then pour over apples. Bake for 35 to 45 minutes, basting frequently with remaining cider-honey mixture from baking dish.
Remove apples from oven & set aside to cool slightly & let juices settle - about 10 minutes. Serve apples on plates - remaining glaze from baking pan can be served on the side or drizzled on top.
