6 tablespoons (about) light brown sugar, lightly packed
1/2 teaspoon apple pie spice or ground cinnamon
4 teaspoons butter
Preparation
1/4 cup walnut or pecan pieces
4 medium-size tart apples (see note), such as
Granny Smith or Braeburn
6 tablespoons (about) light brown sugar, lightly packed
1/2 teaspoon apple pie spice or ground cinnamon
4 teaspoons butter
Instructions
Spread the nuts in a microwave-safe plate, and microwave, uncovered, on HIGH, for 3 minutes, or until fragrant and toasted. Remove the dish from the microwave, and set aside.
While the nuts cook, core the apples, but do not peel them. Place the apples in a shallow microwave-safe dish, such as a glass pie plate. (Cut a little off the base of the apples if they do not sit upright in the dish.) Microwave the apples, uncovered on HIGH, for 6 minutes to partially cook them.
While the apples cook, finely chop the nuts, and set them aside. Pour the brown sugar into a small dish, and add the apple pie spice. Stir well, and set aside.
Using oven mitts, carefully remove the apples from the microwave. Put 1 tablespoon chopped nuts, and 1 tablespoon brown sugar into the cavity of each apple, packing it into the cavity. (Depending on the size of the apples and the core opening, you may be able to use a little more sugar.) Place the butter on top of the sugar.
Return the dish to the microwave, and continue to cook, uncovered on HIGH, until the apples are tender when pierced with a knife, about 6-8 minutes more. Using oven mitts, carefully remove the dish from the microwave.
Use a large serving spoon to place each apple into a shallow dessert bowl. Spoon the sugar syrup and any nuts that have accumulated in the cooking dish evenly over the apples. Allow the apples to cool while eating dinner (for at least 10 minutes or up to 20 minutes). Serve warm.
Spread the nuts in a microwave-safe plate, and microwave, uncovered, on HIGH, for 3 minutes, or until fragrant and toasted. Remove the dish from the microwave, and set aside.
While the nuts cook, core the apples, but do not peel them. Place the apples in a shallow microwave-safe dish, such as a glass pie plate. (Cut a little off the base of the apples if they do not sit upright in the dish.) Microwave the apples, uncovered on HIGH, for 6 minutes to partially cook them.
While the apples cook, finely chop the nuts, and set them aside. Pour the brown sugar into a small dish, and add the apple pie spice. Stir well, and set aside.
Using oven mitts, carefully remove the apples from the microwave. Put 1 tablespoon chopped nuts, and 1 tablespoon brown sugar into the cavity of each apple, packing it into the cavity. (Depending on the size of the apples and the core opening, you may be able to use a little more sugar.) Place the butter on top of the sugar.
Return the dish to the microwave, and continue to cook, uncovered on HIGH, until the apples are tender when pierced with a knife, about 6-8 minutes more. Using oven mitts, carefully remove the dish from the microwave.
Use a large serving spoon to place each apple into a shallow dessert bowl. Spoon the sugar syrup and any nuts that have accumulated in the cooking dish evenly over the apples. Allow the apples to cool while eating dinner (for at least 10 minutes or up to 20 minutes). Serve warm.
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