Baked apples with pecans and figs
These aromatic baked apples are a cheap and easy dinner party dessert. Enjoy any leftovers on your morning muesli!
Reduced fat oil spread
Red apple, unpeeled
4 medium, cored
99% fat-free vanilla yoghurt, sweetened
- Preheat oven to 180°C or 160°C fan-forced. Combine spread, sugar, sultanas, figs and pecans in a small bowl.
- Using a small, sharp knife or apple corer, core the unpeeled apples without cutting all the way through to the base. The holes should be about 4cm in diameter and finish 2cm from the base. Use same knife to score a shallow cut around the centre of each apple (see note). Stand apples upright in a small ovenproof dish.
- Spoon pecan mixture into cavity of each apple. Bake for 30–35 minutes or until apples are tender. Drizzle with pan juices and serve with yoghurt.
TIP: You can use dried dates and walnuts instead of dried figs and pecans.Scoring the apple stops the skin from splitting as it bakes.