Preheat the oven to 350˚.

Cut ½” from the top of each apple leaving the stem in tact. Set aside. Hollow the center core from the apples with a melon baller, or a small spoon. Combine the Vermont Quark and ginger preserves and stuff each apple with as much as it will hold, mounding it on the top.

Set the apples, and their lids, in a Pyrex pie plate and pour the maple syrup and water into the bottom. Bake for about an hour or until the apples are tender and the maple glaze thickens sufficiently to coat the skins. Serve warm, replacing their lids at a perky angle.