Baked apple

The core is usually removed and the resulting cavity stuffed with sweet or savory fillings and seasonings.

[citation needed] Baked apples are found in many European cuisines, including colonial ones.

[citation needed] The apples are cored, often not through the bottom,[5] and sometimes peeled halfway down to prevent bursting.

[citation needed] Seasonings may include sweeteners such as brown sugar, honey, maple syrup, or fruit preserves;[7] spices such as cinnamon, nutmeg, cloves, aniseed, and mace; butter; and liquids such as brandy, calvados, or wine.

[8] Fillings may be fresh or dried fruits such as raisins, dates, prunes, oatmeal, as well as nuts such as pistachios[8] or walnuts, which are typical in Bulgaria;[9] the Bosnian dish tufahije is also stuffed with walnuts, but is poached rather than baked; marzipan is sometimes used in Germany.