pecan and fig stuffed apples

 

  • 1/4 cup pecans, diced and toasted
  • 4 medium sized baking apples
  • 1/4 cup dry white calimyrna figs, diced
  • grated peel from one orange
  • 1/4 tsp. cinnamon
  • 3 Tbsp. maple syrup
  • 4 whole cloves
  • apple juice

Preheat the oven to 350.  Partially core the apples leaving about 1/2 inch intact at the bottom. In a bowl, blend the ingredient except the apple juice and the clove.  Stuff the mixture into the four apple cavities and top with clove.

 

Place each apple in a deep baking dish; pour apple juice into the pan to the depth of at least 1 inch.  Cover and bake for 45 minutes or until apples are tender.

 

Serves 4 people.