6 large baking apples (Rome Beauty, York Imperial, Newton Pippin)
2/3 cup seedless black or red raspberry jam
1 cup marshmallow creme
1/3 cup chopped nuts
Preheat oven to 350. Core apples almost through to blossom ends. Peel about 1/3 of the way down from stem ends. Place in baking pan, peeled side up. Add enough boiling water to cover bottom of pan. Cover pan. Bake for 20 minutes. Remove cover and spread half the jam over peeled portion of the apples. Bake 15 to 30 minutes longer, or until apples are easily pierced with a fork. Remove from pan and cool. Combine remaining jam, marshmallow creme and nuts. Use to top baked apples just before serving.