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October 31, 2014 / 7 Heshvan, 5775
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Baked Apples with Muscat-Fig Filling

Although baked apples are perhaps considered a nursery food, by combining them with dessert wine, figs and roasted hazelnuts I have transformed them into a more adult pudding. They are easy to prepare and the individual portions make them straightforward for serving.


 


Take care when choosing the apples so that they are perfect in shape and do not have any blemishes. If they do not stand up, you can slice a very thin layer off the base.


 


Preparation Time: 25 minutes; Cooking Time: 45 minutes; Serves: 8


 


Ingredients


8 large apples -like Granny Smiths 


1 cup dried figs − stems removed and thinly sliced


1 cup Muscat or other sweet wine or Kiddush wine


1-tablespoon margarine


Zest and juice of 1 orange


¼ cup whole hazelnuts − skinned


½ teaspoon freshly grated nutmeg


½ teaspoon ground cinnamon


Pinch of ground cardamom


2 slices brown bread crumbs


 


Garnish:

 

1 ½ cups thick yogurt (use non-dairy soy yogurt for a pareve meal)


2-tablespoons honey


1-tablespoon ground cinnamon


 


 


Method


 


1. Pre-heat the oven to 400 F.

 

2. Place the hazelnuts on an oven tray and roast for about 10 minutes or until golden. Remove from the tray and leave to cool.

 

3. Combine the figs, Muscat, margarine, orange zest and juice in a saucepan.

 

4. Stir over a medium heat until the mixture boils.

 

5. Roughly chop the hazelnuts and stir into the fig mixture. Add the breadcrumbs, nutmeg, cinnamon and cardamom.

 

6. Remove the core from each apple, leaving a wide opening at the top for filling, and prick the skin with a fork to ensure the apples do not split.

 

7. Reduce the oven to 350 degrees F.

 

8. Divide the fig mixture among the apples. Pour 1 /3 cup water into the dish, cover with  foil.

 

9. Bake for 30 minutes.

 

 10. Remove the aluminum foil and continue cooking for about 15 minutes or until the  apples are tender.

 

 11.Combine the yogurt and honey.


 


To serve the stylish way: Dust the plate with cinnamon. Serve hot with a spoonful of yogurt and honey mixture on top.

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