Baked Stuffed Apples with Caramel Fig Sauce
Baked Apples
6 medium Granny Smith (or other tart variety of apple)
1/4 c brown sugar
1 t cinnamon
1 T Earth Balance (or your favorite vegan margarine)
1/4 cups pecans (chopped)
1/4 cup raisins
6 pecan halves
Preheat oven to 375f
Wash and core apples leaving bottom intact so that filling does not leak out. Cut a small (1/8 in) bit off top to make apple flat (here is a good video if you don't know how to core an apple)
For filling mix all remaining ingredients (except pecan halves.) Spoon filling carefully into apples placing a pecan half on top. Place in a 8" or 9" baking pan, pour a bit of boiling water in the bottom of the pan and bake for 30 to 45 minutes depending on the size of the apples. To test for doneness a wooden pick should be able to pierce the apple easily with just a little resistance. Overcooking will lead to the fruit losing its shape and becoming mushy.
Caramel Fig Sauce
6 to 8 figs (Dried or fresh may be used. 6 for fresh, 8 for dried)
2 T Earth Balance
1/2 brown sugar
1/2 soy creamer or very rich non-dairy milk
1/4 t cinnamon
Chop figs very well and mush a bit with the back of a spoon. Place all ingredients in a small saucepan and bring to a boil over med-hi heat stirring constantly. Reduce heat to a simmer and stir constantly until the figs break down and sauce is thick, dark and caramelly -yes, that is a word ; ) about 3 or 4 minutes. Serve over baked apples, ice cream or anything else you so desire!
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