HASSELBACK APPLES WITH FIGS

Hasselback Apples with Figs image

Provided by Food Network Kitchen

Categories dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature, plus more for the dish
3 large firm apples (such as Honeycrisp, Pink Lady or Gala)
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon finely grated lemon zest
Pinch of salt
4 fresh figs, stemmed and thinly sliced lengthwise
1/4 cup honey
1/2 vanilla bean, split lengthwise
1 cinnamon stick
2 tablespoons pomegranate seeds
Vanilla ice cream, for serving

Steps:

Preheat the oven to 400 degrees F. Butter a 2- to 3-quart baking dish. Halve the apples; cut out the core and place flat-side down. Using a sharp knife, make slits in each apple half about 1/4 inch apart; do not cut through to the bottom. Place the apples flat-side down in the prepared baking dish.
Combine 2 tablespoons each butter and brown sugar in a bowl and mash together with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until just tender, 20 to 25 minutes. Meanwhile, combine the remaining 2 tablespoons brown sugar with the flour, lemon zest, salt and the remaining 1 tablespoon butter in a bowl until clumpy.
Uncover the apples and carefully insert the fig slices into the slits in the apples; sprinkle with the flour mixture. Bake, uncovered, until the topping is golden brown and the apples are tender, 20 to 25 more minutes.
Combine the honey with the vanilla bean, cinnamon stick and 2 tablespoons water in a small skillet over medium-low heat. Bring to a simmer, stirring occasionally, and cook until the honey is infused, about 5 minutes. Remove from the heat; discard the cinnamon stick and vanilla bean and stir in the pomegranate seeds. Transfer the apples to plates and serve with ice cream and the pomegranate syrup.