Boozy Baked Apples

1. 1

   Preheat the oven to 375F.

2. 2

   Lightly coat a shallow 8 x 12-inch (or similar-sized) baking dish with nonstick cooking spray.

3. 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. 4

   Core the apples all the way through with an apple corer, making a 1-inch-wide hole.

5. 5

   Peel the upper third of each apple.

6. 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. 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. 8

   Set aside while you make the filling.

9. 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. 10

    Lightly pack the cavities with the fruit mixture.

11. 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. 12

    Bake the apples for 15 minutes, then baste with their juices.

13. 13

    Continue to bake, basting regularly, until tender, about 1 hour.

14. 14

    Remove from the oven and let stand for about 10 minutes before serving.

15. 15

    Transfer the apples to serving bowls, spoon the juices over the top, and serve with ice cream.

* Per serving · 4 servings · Values may vary.