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["Preheat oven to 350u00b0F.", "", "Spray a deep roasting pan with nonstick spray. Mix the farina, pistachios, butter, honey, the Ras Al Hanout spice mix, the pomegranate molasses, and rosewater in a bowl.", "", "Core the apples. Cut bottoms so they will be flat and stand up easily in the pan. Place the apples in the roasting tray. Stuff the apples with the farina/pistachio mixture. Place the roasting pan in the oven. With the oven door open and the rack out, pour the cider or juice into the bottom of the roasting pan. Gently cover the apples with aluminum foil and bake until soft, about 30 minutes.", "", "Kitchen Tip:", "Apples are available year-round, but in the fall here in the northeast, we get a bevy of newly reintroduced heirloom apples in grocery stores and farmers markets. As long as the apples are mouth-puckeringly tart they are great candidates for baking. This batch was made from farmer's market apples. The yellow one is not a yellow delicious-it was very firm and sour-tart when I tasted it raw. The tartness is important to balance the the strong spices in this recipe, which will soften and meld together as they cook. My grandmother Rose used Rome apples, a traditional ""baking apple,"" but I find that it can get mushy. Macintoshes and red or yellow delicious apples will quickly turn to applesauce when cooked, so I'd save those for out-of-hand eating."]
