3 c. apple juice
3/4 tsp. ground cinnamon, divided
1/8 tsp. nutmeg
6 Braeburn apples
1/2 c. each dried cherries and pecan pieces
1/4 brown sugar
1 1/2 tsp. all-purpose flour
1 tbsp. butter, softened
1 tbsp. cornstarch, dissolved in 2 tbsp. water

In saucepan over high heat, bring apple juice, 1/2 teaspoon cinnamon and nutmeg to a boil; cook until reduced by half. Meanwhile, remove cores from apples, leaving bottoms intact. Arrange apples upright in a 13 x 9 x 2-inch baking dish. In small bowl, combine next five ingredients and remaining cinnamon. Spoon 1/4 cup of fruit mixture into each apple. Drizzle with reduced apple juice. Cover with foil and bake 45 minutes; remove foil and bake 15 minutes more. Arrange apples on serving plate. Pour pan juice into saucepan. Stir in cornstarch over high heat; bring to a boil. Cook 1 minute, stirring, until thickened. Spoon over baked apples.

Makes 6 servings.