-
1
Preheat the oven to 375F.
-
2
Lightly coat a shallow 8 x 12-inch (or similar-sized) baking dish with nonstick cooking spray.
-
3
Gently heat the Calvados, raisins, and dried cranberries in a small saucepan until warmed through; swirl the pan to coat the dried fruit, and set aside to macerate.
-
4
Core the apples all the way through with an apple corer, making a 1-inch-wide hole.
-
5
Peel the upper third of each apple.
-
6
Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, where the peeled and unpeeled areas meet (see note).
-
7
With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there.
-
8
Set aside while you make the filling.
-
9
In a medium bowl, combine the brown sugar, walnuts, 2 tablespoons of the butter, the cinnamon, lemon zest, nutmeg, and dried-fruit mixture.
-
10
Lightly pack the cavities with the fruit mixture.
-
11
Sprinkle any remaining filling around the apples, pour the apple cider and lemon juice around the apples, and dot with the remaining 2 tablespoons butter.
-
12
Bake the apples for 15 minutes, then baste with their juices.
-
13
Continue to bake, basting regularly, until tender, about 1 hour.
-
14
Remove from the oven and let stand for about 10 minutes before serving.
-
15
Transfer the apples to serving bowls, spoon the juices over the top, and serve with ice cream.
