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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.
Loosely tent the apples with tin foil.
Place on the center rack in the oven and bake for 30 minutes.
Continue to bake uncovered for approximately 30 more minutes or until the apples are tender,
basting every 10 minutes.
Allow the apples to cook in the pan, continue to baste occasionally.
Serve warm or at room temperature.
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