1. Preheat the oven to 375F.

2. Core the apples.

Slice the tops off of the apples (about 3/4 of an inch down from the top of the apple). Then use a paring knife and/or spoon to cut the core out of the apple, but do not cut all the way to the bottom of the apple. Think of it as creating a narrow apple bowl.

3. Make the apple filling.

Break the 1/2 cup of freeze dried apple slices into 1/2 inch pieces. Cut up the 1/4 cup of candied ginger into 1/4 inch pieces.

Mix the freeze dried apple, the candied ginger, and the 1/4 cup of currants together in a small mixing bowl. Toss them together with the 1/2 teaspoon of cinnamon and the 1/2 teaspoon of nutmeg.

Stuff the apples with the filling, pressing down to ensure the apple cavity is stuffed full and filled to the brim. Pour 1 tsp of maple syrup into each apple cavity over the top of the filling.

Put the top back onto each apple so it looks pretty.

4. Make the sauce.

In the bottom of a pie dish, mix the 1 1/4 cup of apple cider, the 1/4 cup of white wine, 2 teaspoons of maple syrup, the 1/4 teaspoon cinnamon, and the 1/4 teaspoon ginger. Cut the mandarin into halves (if using 1/2 of an orange, cut into half so you have two quarters of an orange). Place these in the bottom of the pie dish.

Place the apples into the pie dish and place in oven to bake.

5. Bake for 1 hour to 1 hour 15 minutes.

As the apples bake, take them out every 20 minutes or so and spoon the sauce over the apples. As the apples cook, the sauce will reduce and thicken. If it all evaporates for some reason, add another 1/2 cup of cider to the bottom of the dish.

The apples are ready when they are tender to the touch. If you poke them with a fork, the fork should slide in easily.

6. Make the whipped cream.

Combine the 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract and 1 tablespoon of maple syrup. Whip to combine and then keep going until you reach soft peaks (i.e., until it looks like whipped cream). You can do it by hand or use a mixer if you’re so inclined.

I like to do it by hand because it gives me the illusion of exercise (so I can then indulge). Don’t tell me I’m not burning a lot of calories. I don’t want to hear it.

7. Allow the apples time to cool! Then enjoy.

About 20 minutes for hot apples. I prefer to wait about 30 minutes to one hour to give the apples time to cool off a bit more.

To serve, drizzle with a little sauce from the bottom of the pie dish and top with the whipped cream.