Preheat the oven to 350 degrees F.
Core the apples. Using a paring knife, score
a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs
and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
Meanwhile, put the sugar
in a saucepan
with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark. Cook's Note: It can go from caramel
to black in a flash so keep an eye on it. Turn off the heat, and stir in the butter to melt
. Stir in the cream, and add lemon juice
, to taste.
Serve the baked apples warm from the oven with the sauce poured over and with a generous slump
of cinnamon whipped cream
or creme fraiche on the side.