Wash, quarter and core but do not pare apples; lay cut side down in
pudding dish, pour very little if any water over, cover close, bake
until tender. Remove cover and dry out well. Eat from the fingers,
rejecting the skins, or scrape the pulp from the skin with a teaspoon.
The skin imparts such richness and flavor to the pulp that it seems to
have been sweetened with sugar.