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Serves 8

4 Rome or Gala Apples
1 C. maple syrup
1/3 C. Pecans, chopped small
2 T. butter, melted, plus 1 T firm butter
1 T. brown sugar
vanilla yogurt or whipped cream

Preheat oven to 370°. Peel the apples and cut in half. Remove the stem and core (use a melon baller for the core). In a medium bowl toss the apples with ½ of the maple syrup. Let them sit for a few minutes. Meanwhile, combine the pecans with 1 T of melted butter and the brown sugar. In a shallow baking dish, brush the rest of the melted butter all over the bottom. Place the apples in the dish. Fill each hole where the core was with the pecan mixture. Cut a small piece of firm butter and place on each apple half. Bake for about 25 minutes or until apples are tender. If apples appear dry while baking, add a little more butter. Remove from oven and serve on a pool (about 1 T.) of maple syrup. Top with a little vanilla yogurt or whipped cream.