Baked Apples with Cranberries and Figs Recipe

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A great tasting finale for any meal but especially during the Fall season.
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  • 6 medium sized golden delicious apples
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • 1/2 cup figlets
  • 1 tablespoon molasses
  • 1 teaspoon fresh grated lemon zest
  • 1 teaspoon allspice
  • 1/2 cup apricot preserves
  • 1 1/2 cups apple cider
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
Container:baking dish
30 mins
1 hr
1.5 hrs
  • Preheat oven to 375°.
  • Lightly coat a shallow 8x12 baking dish with cooking spray.
  • Core apples all the way through with and apple corer.
  • Peel the upper third of each apple.
  • With a peeling knife, score the flesh 1/4 inch deep around the apple where the peeled portion meets the unpeeled.
  • Cut a downward angeled cut around the hole where the apple was cored to help hold the filling.
  • In a food processor, place the walnuts, pecans, cranberries and figlets.
  • Chop to a somewhat fine texture.
  • Add molasses, lemon zest and allspice; pulse until combined.
  • Place applies in the baking dish.
  • Gently press 1/4 cup of filling into the cavity of each apple.
  • Spoon one tablespoon of preserves onto the top of each.
  • Place cider and butter over low heat in a saucepan until the butter has melted.
  • Remove from heat and stir in vanilla.
  • Pour this over and around the apples.
  • Loosely tent the apples with tin foil.
  • Place on the center rack in the oven and bake for 30 minutes.
  • Continue to bake uncovered for approximately 30 more minutes or until the apples are tender, basting every 10 minutes.
  • Allow the apples to cook in the pan, continue to baste occasionally.
  • Serve warm or at room temperature.
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