Baked Apple

Method

1. Wash the lemon and orange, and peel off a piece of peel from each; it does not need to be very long.
2. Remove the white pith from the peels and cut them into thin strips. Set aside.
3. Wash the apples and cut off their top caps.
4. Set aside the top cap to cover each apple again with its lid.
5. Using an apple corer, remove the central core from each apple so you can fill it, but do not make the hole too large, as the apple walls should remain thick.
6. If you do not have an apple corer, remove the core with a narrow knife, very carefully.
7. From the removed cores, separate a piece to cover the hole in each apple again.
8. Place the apples in a baking tray or individual dishes and drizzle them with the liqueur, both inside the hole and on the outside.
9. Put one tablespoon of honey inside the hole of each apple and sprinkle them with ground cinnamon.
10. Put the butter, cut into small pieces, inside the hole.
11. Add a few thin strips of lemon and orange peel.
12. Cover the hole with the reserved piece of core.
13. Put the top cap back on each apple, like a lid.
14. Bake them at 180 ºC for 60 minutes.
15. If they brown too much on top, cover them with aluminium foil.
16. After an hour, turn off the oven and leave the apples inside, without opening the door, so they finish softening and stay warm until serving.