Apples ~ baked, not stirred
 

Recipe: Baked Apples 6 servings

6 large (7 to 10 ounces each) baking apples, such as Braeburn, Empire, Honeycrisp, Jonathan or Rome
1/2 cup apple juice, apple cider or cranberry juice cocktail
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
1/4 cup raisins (optional)
6 tablespoons packed light brown sugar
1 tablespoon honey, maple syrup or dark corn syrup
1 1/2 tablespoons unsalted butter, at room temperature
1/4 teaspoon ground cinnamon

Preheat to 350 degrees. Oven rack middle position.
Core to no more than 1 inch in diameter.
Peel away a 1-inch ring of skin from around the top, and make four 1/2 inch deep slashes around the equator.
(This releases steam, which helps keep apples from collapsing.)
Place the apples in a baking dish.

Combine the juice or cider, lemon juice and vanilla and pour around the apples. If desired, sprinkle raisins in the holes.
Combine sugar, honey or syrup, butter and cinnamon.
Divide evenly among the apple cavities.

Bake the apples, basting occasionally with the pan juices, until they are tender when pricked with the tines of a fork, 45 to 65 minutes, depending on the size and variety of apple.
Cool for at least 15 minutes before serving. May cover and refrigerate for up to several days and reheat until warm, but not hot, before serving.

Recipe: Microwave "Baked" Apples 4 servings

Apples "baked" in the microwave come out tender and flavorful but quite different in character from those baked in the oven. If anything, they're more attractive. The apples retain their original color and shape rather than cooking down and taking on a tawny appearance, and the juices don't evaporate from the dish.
To ensure that all of the apples are done at the same time, choose apples that are the same size.

Four medium (6 to 9 ounces each) baking apples, such as Braeburn, Empire, Honeycrisp, Jonathan or Rome
1 tablespoon unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/4 teaspoon ground allspice or cinnamon
1 teaspoon fresh lemon juice combined with 1 tablespoon water

Combine the butter, sugar and allspice or cinnamon.
Core the apples no more than 1 inch in diameter.
Peel away a 1-inch ring of skin from around the top, and make four 1/2 inch deep slashes around the equator.
(This releases steam, which helps keep apples from collapsing.)

Arrange apples upright in a deep microwave-safe dish.
Pour lemon water over and divide the sugar mix among the cavities.
Cover with wax paper, microwave on 100 %, 6 to 11 minutes, until tender.
If no turntable, rotate a quarter turn every 1 1/2 minutes.

After 6 minutes, begin checking to see if apples are tender by piercing with a fork. Time depends on apple size and variety plus wattage of your oven.
Cool for at least 10 minutes before serving.

Best for Baking?

BRAEBURN, EMPIRE, HONEYCRISP, JONATHAN, and ROME.
Other "bakers" to try: Cameo, Crispin, Gravenstein, Jonagold, Nittany, Pacific Rose, Paula Red, Green Pippin, Sansa, Stayman and Summerfield.