APPLES:
6 medium apples (Jonagold, Braeburn or Gala)
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup pure maple syrup
1/2 cup raisins
1/2 cup finely chopped walnuts

CREAMY CARAMEL SAUCE:
1/4 cup water
1 cup sugar
1/4 cup unsalted butter, cut up
1/2 cup whipping cream

Heat oven to 325. Remove core from apples with apple corer or small knife; place in 13x9-inch pan.

In small bowl, stir together butter, brown sugar, cinnamon and maple syrup. Stir in raisins and walnuts. Spoon mixture into center of apples. Cover with foil.

Bake 1 to 1-1/4 hours or until apples are tender when pierced with knife.

To make Creamy Caramel Sauce: In medium saucepan, combine water and sugar; stir until all sugar is moistened. Bring to a boil over medium high heat. Cook until syrup is rich golden brown color. Do not stir during cooking as mixture can easily crystallize. To test for correct color, using spoon, drop small amount of caramel onto white paper or plate. Color should not be light or caramel sauce will be pale.

When caramel reaches desired color, remove from heat. Carefully add butter and cream. Bring to a boil over medium heat, stirring until hardened caramel dissolves and sauce is smooth.

Serve warm with baked apples, or as a sauce with ice cream, apple pie or other desserts. Store in refrigerator; reheat before using.

6 servings plus 1 cup sauce.