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4-6 firm baking apples, Granny Smith or Cortland or Empire
Core the apples and peel a strip of the skin off the top right around the hole. Put the apples into a microwave safe dish that just holds them, slightly crowded.
Pour the lemon juice on the tops and into the core holes. Sprinkle well with cinnamon and sweetener. Pack the holes with raisins if using. Splash on orange juice and/or wine. Cover tightly with microwave plastic wrap (I follow Barbara Kafka's suggestion to wrap without turning back a corner. Just be very careful when opening the plastic wrap).
Microwave on high for 3-4 minutes. Look at the apples and poke without breaking the wrap. If still firm do another 2 minutes. Keep doing this until they are soft, but not yet applesauce. Each oven is different as is each kind and size of apple, so more precision cannot be given.
Serve warm or cold, with or without cream or non-dairy creamer.
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
Cinnamon to taste
Juice of 1 lemon
Sweetener; honey, brown sugar OR KLP artificial "brown"
Splash of orange juice
Splash of wine
Raisins (optional)
I received a request for how to make baked apples, so I decided to send this to the group, as there may be some other new cooks out there. Now, remember, I am diabetic so I use artificial sweeteners. You can use honey or brown sugar. Otherwise the recipe is the same.