4 med. Rome apples
1 (15 oz.) jar scalloped apples

Remove a slice from stem end of apples. Scoop out pulp, leaving a 1/2 inch thick shell; repeat procedure for remaining apples. Using a sharp paring knife, cut edges of apple cups into scallops, if desired. Heat scalloped apples according to label directions; spoon into apple shells. Yield: 4 servings.