Recipe courtesy of Laura Calder

Baked Apples with Caramel Sauce

  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. 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. 
  4. 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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