Baked Apples with Maple Cream

2 large apples, halved lengthwise, and cored
4 tsp butter or margarine cut into small pieces
½ cup orange juice
1 T apple cider vinegar
¼ cup evaporated milk
2 T pure maple syrup

1. Chill small mixing bowl. Place apples flesh side up in slow cooker and dot with butter. Pour orange juice and vinegar over top
2. Cook on low 2-3 hours or until apples are soft but still hold their shape. Remove apples to plate and pour juice from slow cooker into small saucepan. Bring to a boil and reduce 3-4 minutes, until liquid is thick and syrupy. Set aside
3. Whip milk and maple syrup in chilled bowl with electric mixer at high speed for 3-5 minutes, until mixture thickens. Top each apple half with 1 ½ T maple cream and drizzle with 1 T reserved fruit syrup