Hurry-Up Microwave-Baked Apples |
Author: Nancy Baggett
- ½ tablespoon unsalted butter, softened
- 3 tablespoons firmly packed light brown sugar (can increase this for very tart apples)
- ¼ teaspoon ground allspice or ground cinnamon (or use ¼ teaspoon of both)
- 4 6- to 9-ounce baking apples, such as Braeburn, Empire, Honeycrisp, Jonathan, or Rome
- 2 tablespoons water combined with 1 teaspoon lemon juice
- In a small bowl thoroughly stir together butter, brown sugar, and spice. Using apple corer (or small, sharp paring knife), core apples; if possible, remaining center cavity should be no more than 1 inch in diameter. If necessary, trim bottoms so apples stand up. Using tip of a paring knife, puncture each apple about halfway down and ½-inch deep on four sides. This aids release of steam, helping the apples to stay intact.
- Arrange apples upright in a deep microwave-safe casserole large until to comfortably hold them; drizzle the lemon water over them. Spoon the sugar mixture into the apple cavities.
- Microwave apples, covered with a microwave-safe cover, at 100% power. At 6 minutes begin checking to see if apples are tender by piercing with a fork; baking time may range from 6 to 12 minutes. Let apples stand a few minutes before serving. Transfer apples to individual bowls and spoon the cooking juices over them, dividing equally. Serve plain for breakfast or snacks, or with a scoop of ice cream for a healthful, but yummy dessert.
- Makes 4 servings.
Recipe by KitchenLane at http://kitchenlane.com/2008/09/hurry-up-microwave-baked-apples.html
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