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Recipe courtesy of Laura Calder

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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

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.

My Private Notes

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