Baked apples stuffed with figs and hazelnuts recipe

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  • Cuisine: Modern Australian
  • Serves 6

Ingredients

150g dried figs
125ml (1/2 cup) muscat
20g butter
Grated zest of 1 orange
100ml orange juice
50g chopped roast hazelnuts
1/2 tsp ground nutmeg
1/2 tsp ground ginger
35g dry breadcrumbs
6 apples
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Preparation

Thinly slice figs and place in a small saucepan with muscat, butter, zest and orange juice. Place over medium heat and stir until it comes to the boil. Remove from the heat and allow to cool. When cool mix with hazelnuts, nutmeg, ginger and breadcrumbs.

Preheat oven to 180C. Remove the core from each apple leaving a wide opening at the top to allow easier filling, also prick the skin with a fork to ensure they do not split during cooking. Divide the fig and nut mix between the apples. Place the apples into a buttered baking dish; add 1/3 cup of water, cover with foil and bake in preheated oven for 30 minutes. Remove foil and continue cooking a further 15 minutes or until apples are tender.
 

If you enjoyed this Baked apples stuffed with figs and hazelnuts recipe then browse more Modern Australian recipes, dessert recipes, fruit recipes and our most popular hainanese chicken rice recipe.

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