Cinnamon and fig baked apples with mandarin maple sauce

Sink your spoon into these glorious baked apples, which are stuffed with hazelnuts, figs and prunes for your taste buds' delight. Serve with our ricotta cream and mandarin maple sauce for a warming dessert that is too good to pass up.

  • 40 mins cooking
  • Serves 6
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  • 1/4 cup roasted hazelnuts, peeled
  • 3 dried figs
  • 6 pitted prunes
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 6 large red apples, cored
Ricotta cream
  • 1 cup fresh firm ricotta
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp finely grated mandarin zest
Maple sauce
  • 2 large mandarins
  • 1/4 cup maple syrup
  • 30 g cold butter, finely chopped


  • 1
    Preheat oven to 160°C. Line oven tray with baking paper.
  • 2
    Process hazelnuts, figs, prunes, cinnamon and vanilla extract until coarsely chopped.
  • 3
    Using a small, sharp knife, score around the centre of each apple. Press hazelnut mixture into the cavities of each apple; place apples upright on tray. Bake for 30 minutes or until apples are tender.
  • 4
    Meanwhile, make ricotta cream: Process ricotta, milk and extract until smooth; stir in zest.
  • 5
    Make maple sauce: Squeeze juice from mandarins; you will need 1/3 cup. Place juice and maple syrup in a small saucepan over medium heat; simmer until reduced by half and mixture is syrupy. Remove pan from heat; whisk in butter a few pieces at a time, until melted and combined.
  • 6
    Serve apples with ricotta cream and maple sauce.