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  • 150 g dried figs
  • 125 ml (½ cup) muscat
  • 20 g butter
  • 1 orange, zest finely grated
  • 100 ml orange juice
  • 50 g chopped roast hazelnuts
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 35 g dry breadcrumbs
  • 6 apples

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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 180°C. 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 ⅓ 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.