The Joy of Cooking 2002 Calendar
grated zest of 1/2 lemon
cut into small pieces
water or fresh sweet cider
heavy or light cream, or vanilla ice cream
Set the apples in a shallow 1 to 1 1/2-quart baking dish, just large enough to hold them without touching.
Combine brown sugar, walnuts, raisins, lemon zest, nutmeg, and cinnamon.
Spoon mixture into the apples and scatter any that is left into the pan. Dot butter on top of apples. Pour water or cider into the pan.
Cover tightly with a lid or aluminum foil. Bake about 30 minutes. Uncover, baste with the syrup in the bottom of the pan, and bake until tender but not mushy, about 10 minutes more, depending on the variety. Place the apples on serving plates and spoon the syrup over them. Serve warm or room temperature. If desired, accompany with heavy or light cream, or vanilla ice cream.
Preheat oven to 350F. Core apples through the top, stopping 1/2 inch from the bottom.