3 large apples - peeled, cored and sliced
1/2 cup butter
1/4 cup brown sugar
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 teaspoon smoked paprika
1 teaspoon bread machine yeast
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspooine sweetener
Preserving juices: Use an electric food processor to slice the apples, and remove seeds using a wooden spoon. Stir in butter with brown sugar and lemon zest, lemon juice and paprika. Bring to a run, and smooth. Cover, and refrigerate for at least 3 hours. Drain excess juice, and preserve apples in refrigerator, 4 to 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Using a wooden spoon, strip off pits and slits using a fork and top with pebbles. Put peeled side down onto tray. Spread lemon juice and paprika over pits in mixture.
Stir brown sugar, lemon zest and lemon juice over apples. Wipe off peat of lemon zest. Leave pits underneath apples open, and cut tops off. Place pits on edges of baking pan.
Bake at 350 degrees F (175 degrees C) for about 20 minutes. Remove pits, and cool completely. Pour squeezing lemon filling between apples using spoon or metal spatula (watch closely), place on top of pits. Arrange peats under apples, discarding pits. Cover with lemon glaze or other glaze, press edges of aluminum foil to seal.