Baked Scotch Apple.......

Yes I am fully aware of the hot spirited beverage that goes by the name Scotch Apple or Apple Scotch depending on where you are, this is kind of a take off of that very beverage but in the form of a Baked Apple.
I am no pastry chef, the truth of it baking and pastry is my weakest downfall as a chef but I do have a couple of things in my bag of tricks that I do, do well. Nothing fancy but certainly tasty. I find it interesting as a chef who loves Grand Manger, blowing sugar and other aspects of decorating I do not find myself pulled towards baking and pastry, guess that is why we have bakers and pastry chefs, of which I have over the top respect for. I am amazed at there patience and ability to pay such close attention to the detail of measurements that create such works of edible beauty. Bake to the apple which I am a bit embarrassed to share here but with the holiday season coming upon us it is a simple flavorful spirited dessert anyone can do.
Instead of listing all the ingredients I will just say it as I go so to speak.
First take a Red Gala Apple, (this is great with Asian Pears as well), core the seeds and soak for 2-24 hours in a more amber Blended Scotch Whisky such as Johnny Walker Red which has the perfect aged smokiness to it. After soaking the apple, pull it from its spirited bath reserving the liquids for a bit later or a little nip as the apple is baking in a 350 degree oven. Before placing in the oven take 1tbsp Raisins and chopped walnuts, stuff into the hollowed core of the apple, then into the oven.  As the apple is baking, in a mixing bowl add 2 tbsp creme fraiche, sour cream or Jocoque, 1 tsp brown sugar and 1 tsp of scotch whisky, whip together adding a pinch of Cinnamon and some Meyer lemon zest. Now the apple has baked for 30-45 mins and is soft to touch pull it from the oven, plate and pour the Creme Fraiche over the baked goodness, sprinkle a bit more brown sugar and there you have it Scotch Baked Apple, nothing fancy just flavorful and warming to the heart on a cold night. If the flavor of Scotch is not your thing one could substitute with brandy but trust me even if you dislike the taste of Scotch you will enjoy the apple that has bathed in it.
 I mentioned Asian Pear so quickly I will mention that the process is the same with a great option to Scotch, use Amaretto. Almond and Pear together needs no validation, one change I would make is to stuff the core with toasted almonds, dried cherries and a bit of marzipan leaving the raisins and walnuts to the apple.
There is nothing impressive about baked fruit, neither in technique nor presentation just simple goodness.