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A great tasting finale for any meal but especially during the Fall season.
Directions
Preheat oven to 375°.
Lightly coat a shallow 8x12 baking dish with cooking spray.
Core apples all the way through
with and apple corer.
Peel the upper third of each apple.
With a peeling knife, score the flesh 1/4 inch deep around the apple where the peeled portion
meets the unpeeled.
Cut a downward angeled cut around the hole where the apple was cored to help hold the
filling.
In a food processor, place the walnuts, pecans, cranberries and figlets.
Chop to a somewhat fine texture.
Add molasses, lemon zest and allspice; pulse until combined.
Place applies in the baking dish.
Gently press 1/4 cup of filling into the cavity of each apple.
Spoon one tablespoon of preserves onto the top of each.
Place cider and butter over low
heat in a saucepan until the butter has melted.
Remove from heat and stir in vanilla.
Pour this over and around the apples.
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