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1
Preheat oven to 350F (180C).
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2
Wash and core apples, but do not peel.
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3
Cut apple 13 to 1/2 of the way from top to bottom in 6 or 8 sections, depending on size of apple.
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4
Place in shallow, ungreased baking pan.
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5
Mix sugar and cinnamon together in small saucepan; add water, lemon and orange slices, and bring to a boil.
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6
Boil 7 minutes or until syrup is thickened.
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7
Discard lemon and orange slices.
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8
Pour this syrup over the apples, and bake for 30 minutes or until fork tender.
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9
Baste apples frequently during baking with syrup from the pan.
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10
They should be nicely glazed when done.
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11
To serve warm, let apples stand 10 to 15 minutes before continuing.
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12
Also good served cold.
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13
Place apple in glass dessert bowl, opening the apple sectionsso they spread (like flower petals) to fit the bowl.
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14
Cut sections deeper if needed to open it more easily.
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15
Fill center of apple with scoop of ice cream.
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16
Drizzle the chocolate liqueur sauce over all, and garnish with chopped walnuts.
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17
Serve immediately.
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18
CHOCOLATE LIQUER SAUCE: Melt butter and chocolate in saucepan over low heat.
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19
Add sugar and water.
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20
Cook until sauce is thickened a bit, stirring frequently.
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21
Add liqueur and remove from heat.
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22
Cool.
