Preparation

• Rinse the apples well under running water and dry them with a clean kitchen cloth. Carefully cut the top cap off each apple and set it aside to cover the apple again after filling it with its "lid."
• Using an apple corer, remove the central core of each apple. If you don't have an apple corer, use a narrow knife, such as a carving knife, being very careful not to break the apple.
• The central hole left should be large enough to fill the apple, but make sure to keep a sufficient thickness on the walls, avoiding making them too thin to maintain the structure.
• Retrieve a part of the core you removed by cutting off the end piece. Use this piece to plug the hole at the bottom of the apple, ensuring it is securely closed.
• Place the apples in an oven tray or in suitable individual containers. Sprinkle brandy both inside the hole and on the outside of the apples, ensuring they are well-coated.
• Add a tablespoon of honey into each cavity and drizzle some on the outside of the apples as well. Generously sprinkle the apples with ground cinnamon.
• Cut the butter into small pieces and place them inside the central cavity of each apple, ensuring it is well distributed.
• Insert thin strips of lemon and orange peel into the cavity, having previously removed the white pith to avoid bitterness. Place the top cap to close the apple.
• Preheat the oven to 180°C. Bake the apples for 60 minutes. If we notice that the apples are browning too much on top, we can cover them with aluminum foil to prevent burning.
• After the cooking time, turn off the oven and leave the apples inside with the door closed, where they will remain warm and finish cooking until it is time to serve them.