Stuffed Baked Apples

5 unpeeled red baking apples
1/2 cup apple juice
1/2 cup applejack
2 Tblsp lemon juice
1 cup firmly packed brown sugar
1/4 cup butter or margarine
1 Tblsp ground cinnamon
2/3 cup chopped walnuts, toasted
2/3 cup chopped dates
1 tsp vanilla extract
1 to 2 Tblsp cornstarch

Preheat oven to 350 degrees.  Cut apples in half through the stem end.  Trim 1/2 inch peal from apples.  Core and place in an ungreased 9 x 13 inch baking pan.

In a medium saucepan, combine the applejuice, appljack, lemon juice, brown sugar, butter and cinnamon. Stirring constantly, cook over medium heat until sugar dissolves.  Remoce from heat.  Stir in walnuts, dates, and vanilla.

Spoon mixture over apples.  Cover and bake 45 to 50 mins or until apples are tender.  Spooning syrup over apples every 10 mins.

Transfer apples to a serving dish.  Measure remaining syrup and transfer to a small saucepan.

Using 1 Tblsp cornstarch for each cup apple syrup, combine cornstarch with an equal amount of water in a small bowl.

Bring syrup to a boil over medium heat.  Stir in cornstarch mixture stirring constantly.  Cook until syrup thickens.  Spoon over backed apples.  Serve warm.