Recipe courtesy of Laura Calder
Episode: Cozy
Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 medium baking apples, such as Boskop, Braeburn, Fuji, or Gala
  • 4 to 6 dried figs
  • 1/4 cup chopped almonds, toasted
  • 1 cup sugar
  • 1/3 cup plus 2 tablespoons butter
  • 1 tablespoon heavy cream or creme fraiche
  • Juice of 1 lemon
  • Serving suggestion: cinnamon whipped cream or creme fraiche

Directions

Watch how to make this recipe.

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. 

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.

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.

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