Wash the apples. Cut in half lengthwise through the stem end. Using a melon baller, cut out area with seeds, making a perfect round hole. In a large pot with cover, put apple halves, cider and 2 cups (500 ml) water, or enough to cover. Bring to a boil. Cover pot, lower heat to medium, and cook for 20 to 25 minutes, until apples are tender but not falling apart. Remove with a slotted spoon and let cool on a platter.

Increase heat under pot and bring liquid to a boil. Lower heat to medium and cook for about 20 minutes, until liquid is reduced to a thick syrup, about ½ cup (125 ml). Let cool for 5 to 10 minutes.

Whip cream in a chilled bowl using a balloon whip. Whip until just thickened, but still a little runny.

Place 1 apple half in each of 4 shallow soup bowls or dessert plates. Cut other half into 2 wedges and place next to apple half. Spoon some whipped cream over apples and spoon warm syrup over cream and apples.

Optional: Garnish with apple chips (below) if desired.
To make apple chips: Preheat oven to 250° F (120° C). Slice 1 additional apple very thin. Place on parchment-lined baking sheet. Bake for 1 hour, turning after 30 minutes. Turn again after 1 hour, then turn off oven but leave in oven to crisp for about 1 hour.