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Red Wine Baked Apples and Figs
Think of this baked apple halves as twice-baked apples. Start apples and figs with red wine on the stove to finish in the oven for a tasty fruit dessert.
Servings: 4
Ingredients
- 2 1/2 tablespoons unsalted butter
- 4 Gala apples (6 to 7 ounces each), peeled halved and cored
- 1 1/4 cups red wine
- 1/2 cup (3 oz) Orchard Choice® or Sun-Maid® California Dried Figs , stemmed and halved
- 1/2 cup (2 1/2 oz) sugar
- 3/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 cup walnuts , toasted and chopped
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Melt 1½ tablespoons butter in 12-inch oven-safe skillet over medium-high heat. Place apple halves, cut side down, in skillet. Cook, without moving, until apples are just beginning to brown, 3 to 5 minutes.
- Transfer skillet to oven and roast for 15 minutes. Flip apples and continue to roast until fork easily pierces fruit, 10 to 15 minutes. Remove skillet from oven (skillet handle will be hot).
- Transfer apples to serving dish. Being careful of hot skillet handle, return skillet to medium-high heat and add wine, figs, sugar, pepper, salt, and remaining 1 tablespoon butter. Bring to vigorous simmer, whisking to scrape up any browned bits. Cook until sauce is reduced and has consistency of maple syrup, 7 to 10 minutes. Off heat, stir in lemon juice. Pour sauce over apples, sprinkle with walnuts, and serve.
Notes
Recipe and photos by 