October 8, 2012
This recipe is a delicious, easy and an interesting way to serve up fall’s superstar: the apple. Apples are partnered with fresh figs and roasted into a sweet compote that tastes and smells just like a perfect fall day.
Over the next few months our calendar is filled with house guests, so I’m excited for the versatility of this dish— it’s divine over a bowl of morning oatmeal, makes a wonderful warm fall dessert when served with a dollop of sour cream, or even a special after school snack for some lucky kid.
Be sure to select the best apples for baking. On the softer, sweeter side is the Rome Beauty, or you could go all the way to the tart and firm side with the Granny Smith. Personally, I seek out the Pink Lady variety— it’s a good combo of the two, falling right in the middle of firm yet sweet.
Roasted Apples with Figs
4 large firm, baking apples, cored but not peeled and cut into large dice
6-8 figs, quartered
3/4 cup orange juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup brown sugar
1/2 cup pecans, chopped
1/4 cup golden raisins
2 tablespoons butter, cut into pieces
Heat oven to 375. In a large bowl, toss together the apples, figs, orange juice, cinnamon, salt, brown sugar, pecans, raisins (in other words, everything except the butter).
Mound the apple mixture in baking pan or casserole dish (about 6-cup size) and scatter the butter over the top.
Bake for 30 minutes, then take out and toss with a large spoon to coat (you’ll have a lots of juices on the bottom of the pan) and place back in the oven for another 30 minutes.
After taking it out of the oven, carefully stir again to coat the apples with all the delicious juices and let it rest to soak up as much of the juices as possible (about 10 minutes). Serve warm with a dollop of sour cream.
