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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.