Classic Baked Apples

Preheat oven to 375ºF and prepare an 8 x 8 baking dish.

Rinse and dry apples thoroughly. Use a paring knife to cut out the cores of the apples and use a spoon to scoop out the seeds. Leave about 1/2 inch on the bottom of the apples for a sturdy foundation.

Combine brown sugar, raisins, chopped almonds, cinnamon, nutmeg, cloves, mace and vanilla in a bowl and stir thoroughly. Spoon mixture evenly in each of the apples, then top each apple with one of the quarters of butter.

Fill the 8 x 8 dish with the water, then place the apples in it. Bake for 40–45 minutes to really make them tender and the filling bubbly. When done, take them out and baste them with the juices in the pan. Let them cool enough to handle, then serve immediately with either whipped cream or ice cream.