Instructions: Put 2 cups apple cider in a pie tin and place in freezer to make granita.

Break up ice crystals with a fork every 30 minutes until cider freezes. This should take 2 to 3 hours.

Preheat oven to 350 degrees.

Wash apples but do not peel. Remove cores from apples, leaving 1 inch at the bottom. Fill each apple with approximately 2 tablespoons marzipan, packing it in well and forming a 1/4 inch-high mound on top. Flatten slightly to form a 3/4 inch-diameter "button."

Place filled apples in a pan large enough to hold them with some space in between. Pour remaining 2 cups cider over apples. Bake 40 minutes, basting often with cider.

Transfer apples with slotted spoon to 6 flat soup plates. Put cider from baked apples in a small nonstick skillet. Cook until syrupy, then strain through a fine-mesh sieve. Pour a little syrup over each apple and let cool.

Right before serving, place granita in bowl of food processor. Process until smooth. Serve a large scoop of granita on top of or alongside each apple. Serve immediately.

Note: Do not use canned apple cider. Look for fresh pasteurized cider in the refrigerated section of the supermarket where other juices are sold.

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