Preheat your oven to 350°F / 175°C. Wash and dry the apples thoroughly.
Using a small, sharp knife, carefully cut a small circle around the stem of each apple to create a lid.
Set the lids aside. Use a melon baller or a small spoon to scoop out the core and seeds, creating a hollow center but leaving the bottom intact.
Drop 2 whole cloves into the cavity of each cored apple.
In a small bowl, knead together the softened butter, brown sugar, and ground cinnamon until a smooth paste forms.
Divide the brown sugar mixture evenly among the four apples, packing it into the cavities.
Place the apple lids back on top.
Arrange the stuffed apples in a small baking dish.
Pour 1/2 cup (480 ml) of water into the bottom of the dish to create steam and prevent the apples from drying out.
Bake for 1 hour, or until the apples are tender and can be easily pierced with a knife. For extra flavor, you can baste the apples with the pan juices halfway through baking.
Let the apples cool slightly before serving.
Sprinkle with a dusting of powdered sugar or extra cinnamon, if desired.
