1. Preheat oven to 375 degrees F. Spray a baking dish large enough to hold 6 apples with vegetable cooking spray.
2. Cut a thin slice from the bottom of each apple so that apples can stand upright. Trim the tops and scoop out the center and the seeds with a teaspoon, apple corer, or melon baller. There should be at least 1/2 inch of apple or more around the cavity. Place apples in prepared baking pan leaving about an inch separating each apple.
3. In a food processor, combine walnuts, pecans, figs, cranberries, and apricots. Pulse until finely minced but not smooth. Add salt, 1/4 cup of the maple syrup, lemon zest, and cinnamon and pulse a few times to blend.
4. Densely pack each apple with the filling. Top each with 1 slice of butter. If there is extra filling, sprinkle it on the tray around the apples.
5. In a glass measuring cup, mix together cider and remaining 1/4 cup maple syrup. Spoon about 1 tsp. of the mixture over each apple, then pour remaining in the pan around the apples.
6. Cover loosely with foil and bake 30 minutes, basting apples with the liquid every 10 minutes. Remove foil and bake until apples are tender, about another 25 to 35 minutes (depending on the size of the apples).
7. To serve, place apples in shallow bowls. Ladle some pan sauce over each one. Garnish with whipped cream and cinnamon if desired.
Source: Hannaford fresh Magazine, September - October 2015