Preparation

1. Preheat the ovent to 375F.
2. Wash the apples. Start by using a paring knife to slice a wedge around the stem and core - being careful not to slice all of the way through the apple. Scoop out the rest of the core and seeds, using a melon baller, a half teaspoon measuring spoon or any small, sharp spoon. Place them cored side up into a baking dish large enough to allow for a little expansion of the apples as they cook and the circulation of air around them for even cooking - but not too large that it leaves a lot of empty space.
3. In a small bowl combine the chopped dates, ginger, walnuts and cinnamon. Divide the mixture, placing half into the cavity of each apple. Spoon the maple syrup over the filling, using about 1 1/2 teaspoons per apple. Dot each topping with 1/2 teaspoon butter. Pour the apple cider and water (and a splash of rum, bourbon or brandy, if desired) into the dish at the base of the apples.
4. Bake apples in the preheated oven for 35 - 45 minutes or until they become tender and puff out around the edge a little. Cooking time will vary enormously depending whether the apples are a "new crop" or purchased later in the season. They should be tender and yield to the pressure of a finger poke when done. Occasionally the apple skin may break - but it will still be delicious!
5. Serve apples drizzled with the juices in the pan, and perhaps a dollop of yogurt or a small scoop of frozen yogurt, or your nondairy frozen dessert of choice.
6. Notes: These apples are also great for breakfast or put half of an apple on top your cereal of choice!
7. This recipe does not meet the 2018 MHealthy Guidelines.
8. Does not meet MHealthy guidelines.