Roasted Apples with Dried Figs and Walnuts

By lorik

We recommend Gala apples for this recipe, but Fuji will also work. A low-tannin wine such as Pinot Noir works well. The fruit can be served as is or with a scoop of vanilla ice cream or a dollop of plain Greek yogurt.

Ingredients

• 2 1/2 tablespoons unsalted butter
• 4 Gala apples (6 to 7 ounces each), peeled, halved, and cored
• 1 1/4 cups red wine
• 1/2 cup dried Black Mission figs, stemmed and quartered
• 1/3 cup (2 1/3 ounces) sugar
• 3/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 teaspoon lemon juice
• 1/3 cup walnuts, toasted and chopped

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Melt 1½ tablespoons butter in ovensafe 12-inch skillet over medium-high heat. Place apple halves, cut side down, in skillet. Cook, without moving them, until apples are just beginning to brown, 3 to 5 minutes.

2. Transfer skillet to oven and roast apples for 15 minutes. Using tongs, flip apples and continue to roast until fork easily pierces fruit, 10 to 15 minutes longer (skillet handle will be hot).

3. Using tongs, transfer apples to platter. Return skillet to medium-high heat and add wine, figs, sugar, pepper, salt, and remaining 1 tablespoon butter. Bring to vigorous simmer, whisking to scrape up any browned bits. Cook until sauce is reduced and has consistency of maple syrup, 7 to 10 minutes. Remove pan from heat and stir in lemon juice.

4. Pour sauce over apples, sprinkle with walnuts, and serve.