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Baked Apples with Dried Figs and Honey

Mele Ripieni con Fichi Secchi


Baked apples sound so American but they are a favorite dessert in northern Italy, especially in the Alto Adige and Trentino region, where half of the Italian apple crop comes from. And the varieties of apples are so numerous that it would be impossible to list them all, but it is safe to say that the Red and Golden Delicious varieties are among the favorites for cooking and eating. Our varieties of Delicious apples do not yield the same results, but Cortland apples are a great alternative.


4 large Golden Delicious or Cortland apples, washed and cored

5 dried figs

4 dried apricots, diced

1/2 cup toasted chopped walnuts

1/4 cup honey

2 tablespoons of unsalted butter, in bits

1/2 cup fresh orange juice


Put the figs in a small bowl and cover them with hot water; allow them to stand for 30 minutes to soften them. Drain them, cut off the stems and discard them. Cut the figs into small pieces and place them in a bowl with the apricots and walnuts. Stir in the honey and coat the fruits well.

Preheat the oven to 350F.

Divide and stuff the mixture in the cored apples.

Dot the apples with the butter and place them in a baking dish.

Pour the orange juice in the bottom of the dish.

Bake for 20 to 25 minutes or until the apples are just soft but not collapsed. Serve warm with some of the pan juices.

Note: The apples can also be cooked in a microwave oven on high power for 4 to 5 minutes. Microwaves vary, so check your settings.

This recipe is featured on show 1719 — Fruit Fantasy.


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