Tip: If you wish to ready only one apple at a time, bake for 3 to 4 minutes, checking after 3 minutes and continuing if necessary. For each additional apple, add 3 or 4 minutes to the total “baking” time. Be sure to check each apple for doneness by piercing the thickest part with a fork. Especially if you prepare different varieties or sizes at once, they will cook at different rates.
2 to 4 generous tablespoons water
Using an apple corer (or paring knife if necessary), remove the cores, leaving an open channel running from the top to the base of the apples. Arrange the apples upright in individual baking dishes or in a deep microwave-safe dish large enough to generously hold them. Don’t crowd or their juices may bubble over the dish sides. Spoon a tablespoon of sugar, and, if desired a pinch of cinnamon into the center cylinder of each apple, pushing it into the cavity. Drizzle about 1 tablespoon of water into the cavity. Cover the dishes or dish with a microwave oven cover or lid.
Microwave the apples, covered with a microwave-safe cover, at 100% power: The baking time will vary depending on the variety and the total weight of the apples. At 3 minutes check if baking 1 apple, at 7 minutes begin checking 2 apples; check the thickest part by piercing with a fork. Baking time may range up to 12 to 15 minutes for 4 large apples. Keep checking every 2 or 3 minutes until they are tender. Let apples stand a few minutes before serving. If apples were not readied in individual dishes, transfer them to individual bowls and spoon the cooking juices over them, dividing equally. Makes 2 to 4 servings.
Perhaps you might also like Sliced Apples and Caramel Sauce with Sea Salt (at right).
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