Autumn is apple season!
Wherever you look these days, grocery stores and farmers’ markets are brimming with bushels of apples – sweet, tart, yellow, red, green, pink.
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| (Photo from www.vegkitchen.com) |
With so many delicious apples and ways to prepare them, one must decide which type of recipe to make– pie, tart, strudel, cake, muffin,
sauce, chutney – and – which type of apple best-suits that particular recipe.
sauce, chutney – and – which type of apple best-suits that particular recipe.
I’m a woman who enjoys eating a good, crisp apple – almost
any variety will do. I eat it one slice at a time – no frills. Don’t get me
wrong, I do enjoy a good mile-high apple pie (ala mode), and strudel (with
whipped cream). Mmmm!!
One of the easiest cooked apple recipes I like to make
is the old-fashioned baked apple, without using the oven. I’m too impatient to
wait 45 minutes for the apples to become soft enough to eat. Instead, I ‘bake’
apples in the microwave. This is not a revolutionary idea; it’s just one that makes
sense. The apples cook in record time and come out great!
is the old-fashioned baked apple, without using the oven. I’m too impatient to
wait 45 minutes for the apples to become soft enough to eat. Instead, I ‘bake’
apples in the microwave. This is not a revolutionary idea; it’s just one that makes
sense. The apples cook in record time and come out great!
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| The final product! |
Easy
‘Baked’ Apples
Serves 4
4 medium-sized apples (I prefer Fuji apples.)
Filling Ingredients:
3 to 4 Tbsp. brown sugar (amount will depend on the
sweetness of the apple)
sweetness of the apple)
1 tsp. cinnamon
4 Tbsp. raisins or currants (I use currants)
4 Tbsp. walnuts or pecans, finely chopped, optional
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4 small pats of butter
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Apple Directions:
1. Wash and core the apples. Do not cut completely
through the bottom. With a sharp paring knife, cut off a ring of the apple’s skin
at the very top.
through the bottom. With a sharp paring knife, cut off a ring of the apple’s skin
at the very top.
2. Prepare the filling by mixing together the
brown sugar, cinnamon, currants or raisins and nuts, if using. Set aside.
brown sugar, cinnamon, currants or raisins and nuts, if using. Set aside.
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| Step #3 |
3. Place the cored apples in a glass pie plate or other suitable
microwave-safe dish. Fill each cavity of the apple with some of the filling
mixture until all filling is used. Add a little water to the bottom of the pie
plate. This will create a nice juice.
microwave-safe dish. Fill each cavity of the apple with some of the filling
mixture until all filling is used. Add a little water to the bottom of the pie
plate. This will create a nice juice.
4. Place a pat of butter on the top center of each apple.
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| Step #4 |
5. Microwave, uncovered, on high for 4 minutes.
6. Cover lightly with plastic wrap, and microwave for
another 4 to 8 minutes, checking after every four minutes. Apples will be ready
to serve when a knife can easily be inserted into it. Allow apples to rest for
about 5 minutes before serving.
another 4 to 8 minutes, checking after every four minutes. Apples will be ready
to serve when a knife can easily be inserted into it. Allow apples to rest for
about 5 minutes before serving.
NOTE: The amount of cooking time
will depend on the size of the apples. Larger apples might need to cook for 12
minutes.
will depend on the size of the apples. Larger apples might need to cook for 12
minutes.
To Serve: Place each apple in
a bowl. Drizzle a little of the juice that collects in the bottom of the pie
dish. Serve just as it is, or with whipped cream or a good-quality vanilla ice
cream.
a bowl. Drizzle a little of the juice that collects in the bottom of the pie
dish. Serve just as it is, or with whipped cream or a good-quality vanilla ice
cream.
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