Philadelphian Baked Apples

• 6 medium-sized, hard green apples
• 1 eight-ounce package cream cheese
• 3 tablespoons

Presoak a clay pot, top and bottom, in water for 10 minutes.

Core the apples, removing all the seeds but being careful not to break through the bottoms of the apples. Combine the cream cheese, honey, and walnuts and stuff the cavities of the apples, then place the apples in the presoaked pot.

Cover the pot and place it in a cold oven.

Set