Cider-Glazed Baked Apples

Baking time for this recipe will vary depending on the type and firmness of the apples used.

Ingredients:
6 firm red apples, cored to within 1/2 inch of base
juice and zest of one lemon, zest minced
1 vanilla bean
1 tsp. ground cinnamon
1 1/2 tsp. packed dark-brown sugar
2 cups cider, or more as needed

~ Preheat oven to 425 F. with a rack in the center of the oven.
Using a vegetable peeler, remove 1/2 inch of skin from around the top of each apple; reserve the peelings. Brush the lemon juice inside and around the top of each apple to prevent browning. Arrange the apples in a 9 x 13 x 2 1/2 inch roasting pan.
Divide lemon zest evenly among the apple cavities. Cut the vanilla bean crosswise into six even pieces. Split one piece lengthwise; scrape out the seeds, and place the seeds and the bean into an apple. Repeat with remaining apples. Divide the cinnamon and brown sugar evenly among the apples. Pour the cider into the pan, and arrange the reserved peelings around the apples.
Bake 20 minutes. Using a slotted spoon, remove the peelings and set aside. Baste the apples with more cider, and continue cooking 15-20 minutes more. Insert the tip of a knife into base of one apple; if soft, transfer apples to a platter.
If not soft: baste the apples again; if the cider has almost evaporated, add enough fresh cider to cover the bottom of the pan. Continue to cook apples until they are soft when pierced by the tip of a knife, 10-20 minutes more. Transfer to a serving platter.
Place the pan with the remaining cider over high heat on the stove. Cook until the liquid is reduced to a syrupy glaze, 4-6 minutes. Garnish each apple with the glaze and reserved peelings. Serve warm.