Valley Fig Growers

Healthy
Fiber Rich

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.

Serves 4

Ingredients

4 
large apples (about 8 ounces each)

1/4 cup (1 3/4 ounces) sugar

1/4 teaspoon ground cinnamon

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped into 1/4-inch pieces

1 
1/2 cups apple cider 

2 cinnamon sticks

1/4 cup plus 2 tablespoons dark rum 

1/4 cup walnuts, toasted and chopped (optional)

Directions

  1. 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.
  2. 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.
  3. Bake the apples until tender when pierced with a fork or skewer, 45 to 55 minutes, brushing the apples with the cider several times during baking. Be careful not to over bake the apples or the skins will split, causing apples to lose their shape.
  4. 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. 
  5. 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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Nutrition Information

amount per serving

  • Calories 348
  • % Calories from Fat 3%
  • Fat 0
  • Cholesterol 0
  • Protein 2
  • Carbohydrates 83
  • Fiber 11
  • Iron 2
  • Sodium 12
  • Calcium 93
  • Potassium 503