Prepare the Oven and Dish: Preheat your oven to 425°F / 220°C. Lightly butter an 8x8-inch (20x20 cm) baking dish, or one just large enough to hold the apples snugly.

Core the Apples: Wash and dry the apples.

Peel the top third of the skin off each apple.

Using an apple corer or a small paring knife, carefully remove the core, making sure not to pierce through the bottom. This creates a perfect cup to hold the filling.

Create the Glaze: In a small saucepan, combine the honey, brandy, water, cinnamon, nutmeg, allspice, and chopped walnuts.

Warm over low heat for about 1 minute, stirring until the honey has melted and everything is well combined.

Fill and Arrange: Remove the saucepan from the heat. One by one, carefully roll each apple in the warm glaze to coat the outside.

Place the coated apples upright in your prepared baking dish.

Pour any remaining glaze and walnuts over and into the apples.

Cut the butter into four small pieces and place one on top of each apple.

Bake to Perfection: Bake for 30 minutes, basting the apples with the pan juices every 10 minutes. The apples are ready when they are tender enough to be easily pierced with a knife but still hold their shape. Be careful not to overcook them, as they can become mushy.

Serve and Enjoy: Let the apples cool slightly in the dish.

Serve them warm, spooning the extra syrup from the pan over the top. For an extra touch of decadence, add a generous dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.

When coring, be careful not to cut all the way through the bottom of the apple. Leaving the bottom intact creates a natural bowl to hold all the delicious filling.