Microwave ‘baked’ stuffed apples
2 large, Rome
packed brown sugar
- Halve the apples crosswise, then partially core them to create a small cavity. Cut a paper-thin slice from the bottom of each apple half so they stand upright. Place the halves, core-side up, in a microwavable pie plate. In a small bowl, combine 1 tablespoon of the brown sugar, the raisins, walnuts, honey and cinnamon. Spoon into the cavities, then sprinkle with the remaining 2 tablespoons of the brown sugar.
- Cover the pie plate with plastic wrap, venting it. Microwave on High until the apples are tender, 5-6 minutes. Carefully remove the plastic wrap; place the apples on 4 dessert plates.
- Microwave the pan juices on High until syrupy, 2-4 minutes. Spoon over the apples. Serve warm or at room temperature.