Baked Apples with Cranberries and Figs Recipe
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A great tasting finale for any meal but especially during the Fall season.
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6 medium sized golden delicious apples
1/2 cup walnuts
1/2 cup pecans
1/2 cup dried cranberries
1/2 cup figlets
1 tablespoon molasses
1 teaspoon fresh grated lemon zest
1 teaspoon allspice
1/2 cup apricot preserves
1 1/2 cups apple cider
2 tablespoons butter
1/2 teaspoon vanilla extract
Preheat oven to 375°.
Lightly coat a shallow 8x12 baking dish with cooking spray.
Core apples all the way through with and apple corer.
Peel the upper third of each apple.
With a peeling knife, score the flesh 1/4 inch deep around the apple where the peeled portion meets the unpeeled.
Cut a downward angeled cut around the hole where the apple was cored to help hold the filling.
In a food processor, place the walnuts, pecans, cranberries and figlets.
Chop to a somewhat fine texture.
Add molasses, lemon zest and allspice; pulse until combined.
Place applies in the baking dish.
Gently press 1/4 cup of filling into the cavity of each apple.
Spoon one tablespoon of preserves onto the top of each.
Place cider and butter over low heat in a saucepan until the butter has melted.
Remove from heat and stir in vanilla.
Pour this over and around the apples.
Loosely tent the apples with tin foil.
Place on the center rack in the oven and bake for 30 minutes.
Continue to bake uncovered for approximately 30 more minutes or until the apples are tender, basting every 10 minutes.
Allow the apples to cook in the pan, continue to baste occasionally.
Serve warm or at room temperature.
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