Cider-Baked Apples Stuffed with Halvah

French Jews enjoyed baked apples as a coda to a fine meal at least as far back as the Middle Ages. Known even then for their becs fins by their coreligionists, they brought their recipes, techniques, and love of good food to the communities they immigrated to in Central and Eastern Europe, after they were expelled from their native land.

In my dressed-up rendition, halvah provides the filling, while molasses (pomegranate or regular) and reduced apple cider lend a buttery fini