Recipe courtesy of Laura Calder

Baked Apples with Caramel Sauce

Name: Baked Apples with Caramel Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
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

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Level: Intermediate
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 servings

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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

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.