drops red food coloring
orange, thinly sliced
unsweetened chocolate squares
apple brandy or creme de cacao
Preheat oven to 350 degrees.
Wash and core apples, but DO NOT PEEL.
Cut apple 1/3-1/2 of the way from top to bottom in 6 or 8 sections, depending on size of apple.
Place in shallow, ungreased baking pan.
Mix sugar and cinnamon together in small saucepan; add water, lemon and orange slices, and bring to a boil.
Boil 7 minutes or until syrup is thickened.
Discard lemon and orange slices.
Pour this syrup over the apples and bake for 30 minutes or until fork tender.
Baste apples frequently during baking with syrup from the pan.
They should be nicely glazed when done.
To serve warm, let apples stand 10-15 minutes before continuing.
Place apple in glass dessert bowl, opening the apple sections so they spread (like flower petals) to fit the bowl.
Cut sections deeper if needed to open it more easily.
Fill center of apple with scoop of ice cream.
Drizzle the chocolate liqueur sauce over all, and garnish with chopped walnuts.
CHOCOLATE LIQUEUR SAUCE: Melt butter and chocolate in saucepan over low heat.
Cook until sauce is thickened a bit, stirring frequently.
Add liqueur and remove from heat.