Baked Apples Stuffed With Figs And Hazelnuts Recipes

BAKED STUFFED APPLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

BAKED APPLES STUFFED WITH FIGS AND WALNUTS

Steps:

• Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
• Core apples; using a vegetable peeler, remove a 1-inch wide strip around the top of each apple; place the apples in the prepared baking dish.
• Lightly brush a food processor bowl and blade with the vegetable oil and finely chop the figs and walnuts.
• Add in the butter, brown sugar, and cinnamon; process until blended; transfer the mixture to a small bowl.
• Stuff the cored apples tightly with the fig mixture, mounding any extra on top of the apples.
• Bake the apples, basting them occasionally, with any juices that form, until tender when pierced with a metal or wooden skewer, 45 minutes to 1 hour.
• Serve warm, either plain or with heavy cream.

BAKED APPLES STUFFED WITH CRANBERRIES AND ALMONDS

Steps:

• Preheat oven to 400 degrees F.
• Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch thick wall and base. Set aside.
• Melt butter in a large skillet over medium heat.
• Add cranberries, honey, cardamom, dates and orange juice and zest and cook until the cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
• Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples).
• Uncover, and carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.

BAKED APPLES STUFFED WITH GOAT CHEESE AND LEEKS

Steps:

• Heat oven to 400°F.
• Place 1 tablespoon butter and leeks in heavy pan; cook, shaking pan and stirring, until leeks begin to turn transparent.
• Add 1 tablespoon water, stir and cover pan.
• Continue cooking until leeks are tender, 10 minutes, adding more water if necessary to prevent leeks from sticking.
• When leeks are cooked, transfer them to bowl and blend inches Add goat cheese and cream.
• Season to taste with salt and pepper.
• Gently stuff each apple with an equal amount of the goat-cheese-and-leek mixture, pressing it into cavity and mounding on top.
• Core the apples and remove strip of peel from circumference of each apple (lemon juice will keeping them from oxidizing and discoloring); place apples in baking dish.
• Pour wine around apples, put bay leaf in wine and lightly salt interior of each apple.
• Top each apple with 1/4 of the remaining tablespoon of butter.
• Bake apples in center of oven until tender and cheese is dark golden on top, 35 to 45 minutes.
• Transfer to plates, garnish with parsley and serve immediately as appetizer or side dish.

BAKED APPLES STUFFED WITH FIGS AND HAZELNUTS

Steps:

• Take cores out of apples.
• Chop figs and hazelnuts.
• Add grated lemon rind, sugar and cinnamon.
• Add 1 tbs juice from the lemon.
• Press fig mixture into apples.
• Spoon 2 tbs lemon juice over the apples.
• Bake at 180 C for 15 minutes.

BAKED APPLES STUFFED WITH HALVAH

Steps:

• Generously butter apples inside and out.
• Stuff with crumbled halvah.
• Place in a small, shallow baking dish and pour wine around the apples.
• Add cinnamon stick.
• Bake at 375F for about 40-45 minutes, or until apples are tender when pierced with a fork.
• Serve warm, with juices, and a dollop of lightly sweetened whipped cream or some vanilla ice cream to gild the lily.