Ingredients

• 6 medium baking apples, such as Boskop, Braeburn, Fuji, or Gala
• 4 to 6 dried figs
• 1/4 cup chopped almonds, toasted
• 1 cup sugar
• 1/3 cup plus 2 tablespoons butter
• 1 tablespoon heavy cream or creme fraiche
• Juice of 1 lemon
• Serving suggestion: cinnamon whipped cream or creme fraiche

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Instructions

1. Preheat the oven to 350 degrees F.
2. Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
3. Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
4. Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.