Baked Apples Filled with Apricots and Figs
Baked apples stuffed with dried fruits are an alluring dessert, especially when sweet apple cider is used to plump the fruits. Honey makes a sparkling glaze for the apples. Of the many varieties available, wildflower honey has a flavor that best complements the dried fruits. Blueberry or raspberry honey works well, too. When choosing apricots, avoid the Turkish variety, as they are too sweet. California dried apricots, if available, are a good choice. Also look for fruits dried without the use of sulfur. Heap the filling high in each apple to create an attractive presentation.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Apple Cider | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Apple Juice | 1 medium (182g) | 95 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Fig | 1 medium (50g) | 37 |
| Apricot | 1 medium (35g) | 17 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 dried apricots (see note above)
- 4 dried Calimyrna figs
- 4 pitted soft prunes
- 2 dried pear halves, each cut into 4 pieces
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1 cup sweet apple cider
- 4 baking apples such as Rome Beauty, Fuji or Jonagold
- 2/3 cup thawed, frozen apple juice concentrate
- 1/3 cup honey (see note above)