Preheat oven to 350 degrees F. An 8” x 8” x 3” pan is required

• Using a melon baller remove the stem and core the apples to remove the seeds. Next, peel the apples halfway down to the center of the apple so the bottom still have the peel on it. Place the apples in the baking pan.s
• Finely chop the dried cranberries and pecans with the cinnamon. Spoon this mixture into the cavities of each apple, packing down the mixture.
• Spoon one teaspoon of honey into each apple.
• Sprinkle the tops of the apples with cinnamon.
• Mix the apple cider and Moscato wine together and spoon some of this mixture over the apples to coat them, and then pour the remaining mixture into the baking pan.
• Bake the apples uncovered for about 1 ¼ hours. After a half-hour carefully remove the baking pan from the oven and spoon the pan juices over the apples then continue baking until the apples are tender. Spoon the pan juices over the apples a few more times until done.
• Test the apples for doneness by inserting a knife into an apple to see if it is tender.
• Remove the apples to a serving dish, and then pour the juices from the bottom of the baking dish to a small saucepan. Add a teaspoon of butter to the pan and cook the apple juice for about 10 minutes on low until thickened. Pour the thickened juice over the apples.
• Serve the apple while warm.