Total Calories: 212
5 Bake the apples 1 1/2 hours. Uncover and bake 30 minutes more or until the apples are tender when pierced with a knife and diminished in volume. Transfer the pan to a wire rack. Let cool at least 15 minutes. Run a knife around the edge of the pan. Holding the pan with a pot holder in one hand, place a flat serving plate over the top of the pan. Invert them both, so the apples transfer onto the plate.
6 Serve at room temperature, cut into wedges. Cover with an inverted bowl and store in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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