Apples are plentiful and who does not like apples and caramel? The idea of coring apples and stuffing them with caramel candy is one I found in a French recipe book promoting a caramel candy sold in France. I would simply substitute a jar of butterscotch topping or chewy caramel candies likely to melt in the oven.
Use as many apples as you like, preferably small dainty ones. Core the apples after cutting off the top, making sure to leave some apple pulp at the bottom (otherwise the caramel will seep into the dish); slice a small section at the bottom of the apple too, to make it stand up straight. With a knife, make a circular incision all around the apples (this step is optional). Place the apples in an ovenproof plate and insert with several teaspoons of butterscotch topping or caramel candies.
Mix 1/2 cup of apricot jam or orange marmelade with one cup of hot water and pour into the dish before baking the apples. Bake in a preheated 350F oven for about 20 minutes, basting the apples once during baking. Serve immediately.