Finely dice the dates. Coarsely chop marzipan and knead with almonds and dates. Wash apples, grate dry and cut in half. Cut out the core. Spread the marzipan mixture into the apples and press them lightly.
Place in a large fireproof mould. Sprinkle sugar over it. Spread butter in flakes on top. Pour the juice. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes.
Whip the cream until stiff. Fold in liqueur. Dust hot apples with icing sugar and serve immediately with the Baileys cream. Vanilla ice cream tastes good with it.