Preheat oven to 375°F (190°C).

Core and quarter the apples; do not peel.

Place the apples in a 3-quart buttered baking dish.

In a separate bowl, prepare the apple mixture: Combine brown sugar, flour, and a speck of salt.

Add lemon juice and water to the apple mixture.

Dot with butter and sprinkle with ground cinnamon.

Bake the apple mixture for approximately 30 minutes, or until the apples are tender.

While the apples are baking, prepare the sugared pecans: In a bowl, whip egg whites until stiff peaks form.

Gradually add sugar and a dash of salt, continuing to whip until glossy.

Gently fold in pecan halves.

Spread the sugared pecans in a single layer on a baking sheet.

Bake pecans in the preheated oven for about 15-20 minutes, or until golden brown and crisp.

While the apples and pecans are baking, prepare the chocolate-anisette sauce: Melt butter and semi-sweet chocolate in a double boiler or microwave, stirring until smooth.

Remove from heat and whisk in egg yolks one at a time.

Stir in heavy cream and anisette liqueur.

Incorporate softened unsalted butter until the sauce is smooth and glossy.

To serve, place a portion of the baked apples in a bowl or plate.

Top with the sugared pecans.

Drizzle generously with the chocolate-anisette sauce.

Dust with cocoa powder, if desired.

Serve warm with ice cream or half and half.