Ecosalon Recipes: Seasonal Eating from the Farmers’ Market: Baked Apples Stuffed with Figs, Honey & Almonds


Arkansas Black, Honeycrisp, Gravenstein, Braeburn, Northern Spy, McIntosh, Gala, Empire, Winesap. It’s heaven for apple lovers this time of year.

The great thing about apples is that different varieties grow all over the country – from California to Kentucky. Mostly I just like to eat them, but they are great for desserts, too. Not up for baking a pie? Here’s an easy, healthful, baked apple dessert that’s special enough for company and perfect for Rosh Hashanah (next year anyway!):

Baked Apples Stuffed with Figs, Honey & Almonds

Serves 2

2 medium organic apples (your favorite local variety)
6-8 fresh or dried organic figs (any variety) depending on size
1/3 cup coarsely chopped organic raw almonds
3-4 tablespoons local honey (or to taste)

Core the apples, leaving them whole and unpeeled.

Chop the figs into 1/4 inch pieces and place in a small bowl. Add the almonds and honey to the figs and toss to combine. Set aside.

Place the apples in a small baking dish with about 1/2 inch of water in the bottom. Bake the apples in a preheated 425 degree oven for 20-25 minutes, or until they begin to soften. Remove the apples and, if the tops are cooked more that the bottoms, flip them. Stuff the fig mixture into the apples, piling to fit it in. Return the stuffed apples to the oven and continue to bake for an additional 10-15 minutes before serving.

Serve warm, plain or with a scoop of yogurt or vanilla ice cream.

Recipe Copyright 2009 Vanessa Barrington

Image: Muffet

Vanessa Barrington

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.