Always use real maple syrup instead of pancake syrup. The flavor is worth the extra cost.
2 1/2 cups cranberry juice cocktail
1/2 cup maple syrup
1/4 cup firmly packed light brown sugar
1 tablespoon lemon juice
2 teaspoons grated peeled fresh ginger
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 teaspoon vanilla extract
8 medium Rome apples, cored
3/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup shaved white chocolate* optional
Preheat oven to 375. Peel the top half of the apples, or they may explode in the oven. You can use raisins in place of dried cranberries, if desired. Shave white chocolate with a vegetable peeler. Also, be sure to store the chocolate at room temperature because cold can make it crumble. In a bowl combine the cranberry juice, maple syrup, brown sugar, lemon juice, ginger, cinnamon, corn starch and vanilla. Stir well; set aside. Peel top half of each apple; place in a shallow roasting pan. Fill centers of apples evenly with cranberries and pecans. Pour cranberry-maple mixture over apples. Bake for 1 hour or until tender, basting apples twice with syrup from pan. To serve, drizzle with remaining syrup. Sprinkle with white chocolate if using.