Baked Apples & Figs With Cassis Recipe
Summary
MethodBaked
Ingredients
| 2 medium-size Granny Smith or Gravenstein apples | ||
| Lemon juice | 1 Tablespoon | |
| 6 medium-size ripe figs (1/2 to 3/4 lb.) | ||
| Currant | 1/2 Cup (16 tbs), flavored | |
| Sugar | 1 Tablespoon | |
| Butter/Margarine | 2 Teaspoon | |
| Sour cream | 1/3 Cup (16 tbs) | |
Directions
Peel, core, and thinly slice apples.
Overlap slices in a shallow 9-inch-wide baking dish.
Drizzle fruit with lemon juice.
Rinse figs and cut off stems.
Thinly slice figs crosswise and place fruit evenly over apples.
Pour liqueur over fruit, sprinkle with sugar, and dot with butter in small pieces.
Bake, uncovered, in a 400° oven until juices bubble vigorously, about 15 minutes.
Spoon into small bowls and top with mascarpone.
Overlap slices in a shallow 9-inch-wide baking dish.
Drizzle fruit with lemon juice.
Rinse figs and cut off stems.
Thinly slice figs crosswise and place fruit evenly over apples.
Pour liqueur over fruit, sprinkle with sugar, and dot with butter in small pieces.
Bake, uncovered, in a 400° oven until juices bubble vigorously, about 15 minutes.
Spoon into small bowls and top with mascarpone.
Chef
