Q. I saw this extravagant dessert recipe of homemade caramel sauce and apples over ice cream. I would really like a recipe for a light and speedy rendition.

A. Can you say 10 minutes? Because that's all the time it takes to whip up a light and, dare I say it, "luscious" spiced apples and caramel sauce ice cream topping.

I did make a light homemade caramel sauce for this recipe, but I'll be honest: For the time investment and the nutritional savings, we might as well defer to a nice, bottled version of caramel sauce. So the focus is on the spiced apples.

In contrast to the original recipe, we are using apple cider or juice instead of butter, we are using a lot less brown sugar, and we are making this in a microwave instead of the stovetop (you can be getting out your dessert dishes instead of standing over a hot stove). Serve this warm over a light vanilla ice cream and drizzle caramel sauce over the top. Top with toasted sliced almonds (or pecan pieces).

SPICED APPLES WITH CARAMEL SAUCE

4 large apples, cored and each cut into 16 wedges

2 tablespoons brown sugar, firmly packed

1/4 cup apple cider or apple juice

1 teaspoon pumpkin-pie spice

3 cups light vanilla ice cream

6 tablespoons caramel topping (store-bought jar or bottle)

Toasted sliced almonds (optional)

Makes 6 servings.

Put apples, brown sugar, apple cider and pumpkin-pie spice in a medium-sized microwave-safe dish (with lid). Toss the ingredients to coat the apples well. Add lid and microwave on high for 10 minutes or until apples are tender.

Put a scoop of ice cream in each of 6 serving bowls. Spoon a serving of the apple mixture around or over the ice cream and drizzle with a tablespoon of caramel topping. Sprinkle a heaping teaspoon of toasted sliced almonds in the middle of each for garnish, if desired. Serve immediately.