Best Baked Apples Stuffed With Figs And Walnuts Recipes

STUFFED BAKED APPLES WITH WALNUTS

Steps:

• Wash your apples well. Cut off the top part of the apples and keep aside (don't throw it out!).
• With a corer remove the inner seed pod of the apple. Keep the apples aside.
• Crush/cut the walnuts roughly.
• Place walnuts into a bowl and add the sugar and cinnamon powder. Mix well
• Preheat oven to 180 Celsius/ 350 Fahrenheit.
• Place the apples into an oven proof bowl. Stuff the apples with the walnut mixture.
• Add approx. 1 Tablespoon of Butter on each apple. Close the apple with the "apple lid" (top apple piece).
• Pour Water into the baking dish.
• Bake apples at 180 Celsius/ 350 Fahrenheit tender for about 25-30 mins. The bigger the apple the longer they need to bake to get tender cooked.
• Serve hot or cooled with the syrup sauce that has formed at the bottom of the dish.

WALNUT-RAISIN BAKED APPLES

Steps:

• Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil.

BAKED APPLES RECIPE (TWO WAYS)

Steps:

• Heat the oven. Preheat the oven to 375 degrees F and adjust a rack in the center
• Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.

BAKED APPLES STUFFED WITH FIGS AND WALNUTS

Steps:

• Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
• Core apples; using a vegetable peeler, remove a 1-inch wide strip around the top of each apple; place the apples in the prepared baking dish.
• Lightly brush a food processor bowl and blade with the vegetable oil and finely chop the figs and walnuts.
• Add in the butter, brown sugar, and cinnamon; process until blended; transfer the mixture to a small bowl.
• Stuff the cored apples tightly with the fig mixture, mounding any extra on top of the apples.
• Bake the apples, basting them occasionally, with any juices that form, until tender when pierced with a metal or wooden skewer, 45 minutes to 1 hour.
• Serve warm, either plain or with heavy cream.

BAKED STUFFED APPLES WITH WALNUTS

Steps:

• Preheat an oven to 350ºF.
• Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.
• Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.
• In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.
• In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.
• Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.

DOUBLE-NUT STUFFED FIGS

Steps:

• Preheat oven to 350°. Remove stems from figs. Cut an "X" in the top of each fig, about two-thirds of the way down., In a small bowl, combine pecans, walnuts, 3 tablespoons agave nectar, cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in. baking dish coated with cooking spray., In a small bowl, mix pomegranate juice, lemon juice and remaining agave nectar; drizzle over figs. Bake, covered, 20 minutes. Bake, uncovered, 8-10 minutes longer or until heated through, basting occasionally with cooking liquid.

BAKED APPLES STUFFED WITH FIGS AND HAZELNUTS

Steps:

• Take cores out of apples.
• Chop figs and hazelnuts.
• Add grated lemon rind, sugar and cinnamon.
• Add 1 tbs juice from the lemon.
• Press fig mixture into apples.
• Spoon 2 tbs lemon juice over the apples.
• Bake at 180 C for 15 minutes.