Cider-Baked Apples with Rum and California Figs

Use Golden Delicious, Cortland, or Baldwin apples. Take care not to puncture the blossom end (opposite the stem end) of the apples when coring them.

If you're a fan of healthier desserts, hang onto this recipe for Cider Baked Apples with Rum & Figs. Go decadent with freshly whipped cream.

Course Dessert

Keyword Baked Apples, Rum & Figs

Servings people

Calories 280kcal

4 apples large
1/4 cup sugar
1/4 tsp ground cinnamon
1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4" pieces
1 1/2 cups apple cider
2 cinnamon sticks
1/4 cup dark rum plus 2 tbsp
1/4 cup walnuts toasted, chopped, optional

Adjust an oven rack to the middle position and heat oven to 350 degrees. Using a vegetable peeler, remove a strip of apple peel from the top of each apple. With a melon baller remove the stem and core of the apple, being careful not to cut all the way through the blossom end.
Place apples in 8-inch square baking dish. Combine sugar and cinnamon in bowl. Sprinkle 1/2 teaspoon of the sugar mixture inside each apple and then fill with figs. Sprinkle the remaining sugar mix around the apples. Add the cider, 1/4 cup rum, and cinnamon stick to the baking dish.
Place apples in 8-inch square baking dish. Combine sugar and cinnamon in bowl. Sprinkle 1/2 teaspoon of the sugar mixture inside each apple and then fill with figs. Sprinkle the remaining sugar mix around the apples. Add the cider, 1/4 cup rum, and cinnamon stick to the baking dish.
Transfer the apples to individual bowls and tent loosely with aluminum foil while making the sauce. Pour the cooking liquid and the cinnamon sticks into a small saucepan, bring to simmer over medium-high heat, and cook until the liquid has reduced to 1 cup, 7 to 10 minutes. Add remaining 2 tablespoons rum and stir to combine.
Remove and discard the cinnamon stick. Spoon some of the sauce over each apple, sprinkle with the walnuts (if using) and serve, passing the remaining sauce separately.

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