Baked apples stuffed with walnuts and fig

Baked apples stuffed with walnuts and fig

From
Harvest
Serves
6
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put 100 g thinly sliced dried figs, 125 ml dessert wine, 1 tablespoon butter and the zest and juice of 1 orange in a saucepan over medium heat. Stir until the liquid comes to the boil then remove from the heat and set aside to cool. When cool, mix with 60 g walnut pieces, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger. Remove the cores from 6 apples leaving a wide opening in the tops. Prick the skin with a fork to ensure the apples do not split during cooking. Divide the fig-and-nut mix between the apples, stuffing the mixture into the centre of each apple. Arrange the apples in a buttered baking dish, add 80 ml water, cover with foil and bake in a preheated 180°C oven for 30 minutes. Remove the foil and continue cooking for a further 15 minutes, or until the apples are tender.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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