This recipe is a delicious, easy, and interesting way to serve up the fall superstar, the apple. Apples are partnered with fresh figs and roasted into a sweet compote that tastes and smells like a perfect fall day.
It's divine over a bowl of morning oatmeal, makes a wonderful warm fall dessert when served with a dollop of sour cream, or even a special after-school snack for some lucky kid.
Be sure to select the best apples for baking: on the softer, sweeter side is the Rome, all the way to the tart and firm Granny Smith. Personally, I seek out the Pink Lady variety — it's a good combo of the two, falling right in the middle in firmness and sweetness.
See all fig recipes.
- 4 large, firm, baking apples, cored and diced
- 6 -8 figs, quartered
- 3/4 Cups orange juice
- 1/2 Teaspoon cinnamon
- 1/4 Teaspoon salt
- 1/4 Cup brown sugar
- 1/2 Cup pecans, chopped
- 1/4 Cup golden raisins
- 2 Tablespoons unsalted butter, cut into pieces
- Sour cream, for serving
Preheat the oven to 375 degrees.
In a large bowl, toss together everything except the butter. Mound the apple mixture in a 6-cup (or slightly larger) baking pan or casserole dish and scatter the butter over the top.
Bake for 30 minutes, then take out and toss with a large spoon to coat (you’ll have a lot of juices on the bottom of the pan) and place back in the oven for 30 more minutes. After taking it out of oven, carefully stir again to coat the apples with all of the delicious juices and let it rest to soak up as much of the juices as possible, about 10 minutes. Serve warm with a dollop of sour cream.