Baked Apples Stuffed With Figs And Hazelnuts Recipes

Steps:

• Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
• 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.
• Lightly brush a food processor bowl and blade with the vegetable oil and finely chop the figs and walnuts.
• Add in the butter, brown sugar, and cinnamon; process until blended; transfer the mixture to a small bowl.
• Stuff the cored apples tightly with the fig mixture, mounding any extra on top of the apples.
• 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.
• Serve warm, either plain or with heavy cream.

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

Steps:

• 1. Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, dried fruit, and nuts.
• 2. Place the apples in a baking pan or casserole dish and stuff their cavities with the fruit and nut mixture. Place a piece of butter on top of the stuffing.
• 3. Pour the apple cider and maple syrup into the bottom of the baking pan and bake the apples, basting every 5 to 7 minutes, until they are tender, 25 to 35 minutes.
• 4. When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples.
• Serving Suggestions
• Serve with yogurt, whipped crème fraîche, or ginger ice cream.