4 large red apples, cored (I like Fuji Apples)
2 tablespoons butter, softened
4 tablespoons sugar or Splenda
¼ cup Burgundy
1 cinnamon stick
4 lemon slices

Heat oven to 375°. Place apples in a large saucepan and cover with water. Boil apples, covered, for five minutes. Transfer apples to a small baking dish, just large enough to hold the apples. Whisk together butter, sugar and wine. Pour the butter mixture into the hollows and over the apples. Pour a few tablespoons of hot water into the bottom of the dish. Break up the cinnamon stick and add it to the dish. Add the lemon slices. Bake for about 40 minutes basting several times during baking.