Baked Apples Stuffed With Figs and Walnuts |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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For fall Ingredients:
6 large baking apples (rome beauties, pippins, or golden delicious) |
1 teaspoon vegetable oil |
1/2 cup cut up dried calimyrna figs or 1/2 cup black mission fig |
1/2 cup coarsely chopped walnuts |
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces |
1/4 cup packed light brown sugar |
1/2 teaspoon ground cinnamon |
1 cup chilled heavy cream (optional) |
Directions:
1. Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
2. Core apples; using a vegetable peeler, remove a 1-inch wide strip around the top of each apple; place the apples in the prepared baking dish.
3. Lightly brush a food processor bowl and blade with the vegetable oil and finely chop the figs and walnuts.
4. Add in the butter, brown sugar, and cinnamon; process until blended; transfer the mixture to a small bowl.
5. Stuff the cored apples tightly with the fig mixture, mounding any extra on top of the apples.
6. Bake the apples, basting them occasionally, with any juices that form, until tender when pierced with a metal or wooden skewer, 45 minutes to 1 hour.
7. Serve warm, either plain or with heavy cream.
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