Fig Stuffed Baked Apples

No butter, no sugar, no cream. These baked apples get all their sweetness from dried figs and orange juice, making them one of those rare desserts that taste indulgent while actually being wholesome.

The fig filling is chopped and mixed with cinnamon and grated lemon peel, then packed into the cored centers and mounded on top. As the apples bake, the figs soften and release their jammy sweetness into the fruit. The orange juice in the bottom of the dish serves double duty: it keeps the apples from drying out and creates a syrupy pan sauce as it reduces during baking.

Peel the apples only a third of the way down from the top. That exposed flesh softens and absorbs the orange juice when you baste, while the skin on the bottom holds the apple together so it doesn’t collapse in the dish. Baste every 15 to 20 minutes for the glossiest finish.

Kitchen Tips

• Use firm baking apples like Granny Smith, Honeycrisp, or Rome. Softer varieties will turn to mush during the long bake
• Core the apples with a melon baller or paring knife, being careful not to punch through the bottom
• The apples are done when a knife slides in easily but they still hold their shape
• Serve warm, spooning the pan juices over each apple

Variations

• Add a tablespoon of chopped walnuts or pecans to the fig filling for crunch
• Swap orange juice for apple cider for a deeper autumn flavor
• Top with a small scoop of vanilla ice cream or a drizzle of honey for a richer finish