Stuffed Apples with Caramel Sauce

Makes: 5 Large stuffed apples
Prep time: 30 mins
Cooking time: 30 mins
Storage: Best eaten on the same day but can be stored in an airtight container in the fridge for a few days and reheated to serve.



Soak the apples in warm water for a little while to remove any wax from the skin and dry.

Remove the cores with a corer. Make this whole bigger, to make room for the stuffing. You can either use the corer itself or a knife . Make a slight incision all the way around each apple (enough to split the skin but don't go all the way through) as the skin needs room to shrink during cooking.

Place these in an oven tray.

In a bowl, mix together chopped figs, sugar, dried cranberries and chopped pecans. (I chopped these by hand as I wanted to have more texture but you could try using a processor to pulse them into chunks.)

Preheat the oven to 160C fan/180C/350F/Gas Mark 4.

Fill the apples generously with the fruit and nut mixture.

Cover each apple with a small piece of foil on top of where the mixture is coming out from, to stop anything from burning.

Place the butter, apple juice and agave (or sweetener of choice) in a saucepan over a medium heat until the butter melts but don’t let it boil. Pour this over the apples.

Put these in the oven for 20 minutes then remove the foil and spoon the liquid that is at the bottom of the pan on top of the apples. Put back in the oven for 10 more minutes.

Put the apples on separate plates and drizzle the sauce from the oven tray over the top.