You know how often when it comes to dessert, people self-select into the chocolate camp or the fruit camp? We can’t decide and love both kinds of sweets! But, when the weather dips and we pull out thick sweaters, we want big mugs of tea and cozy desserts. You may create baked apples each fall, but we’ve stumbled on a combination that’s too good not to share. Baked apple slices when tumbled in brown butter and roasted with nutty sweet golden California dried figs becomes the kind of fruit dessert you crave. Served warm, this is comfort food that’s weeknight-easy and even something you can make ahead to reheat later.
Brown Butter Baked Apple Slices with Figs
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 pound Fuji apples, peeled, cored, and cut into 1/4-inch slices
- 1 cup Blue Ribbon Orchard Choice Golden Figs or Sun-Maid Calimyrna Figs, stemmed and sliced lengthwise
- 1/4 cup packed brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup chopped pecans
- 1 cup whipped cream
Preheat the oven to 350 degrees F. Lightly spray a mini casserole dish or 8x8 pan with cooking spray.
Brown the butter in a skillet set over medium heat, whisking and keeping a quick eye on the butter to ensure it doesn't burn, and sniffing occasionally until the butter smells nutty and begins to take on a light brown color. Once the butter's browned, stir in the cinnamon and cardamom, toasting the spices for 1 minute. Remove from the heat.
Add figs and apples to brown butter mixture. Sprinkle with brown sugar and salt. Toss to coat. Tumble the fruit into the prepared dish.
Bake for about 50 minutes or until fork tender, gently turning the fruit with a wooden spoon 2 times during the cooking period to redistribute the fruit. Meanwhile, toast the pecans.
Spoon the baked apple slices and sauce into a small bowl. Dollop whipped cream and scatter on pecans right before serving.
Recipe and photo by Annelies Zijderveld
Find more ideas for baking with dried figs by following us on Pinterest @valleyfig