1 hr 40 mins
Quinn Horn's Note:
This recipe is from Russo's Market in Watertown, MA. It is a nice variation on this winter dessert staple.
My Private Note
Units: US | Metric
- 1/2 lb dried fig
- 2 cups red wine
- 4 tablespoons honey
- 8 crisp tart apples (Mutsu, Granny Smith or similar varieties)
- 4 tablespoons brown sugar
- 2 tablespoons flour
- 3 tablespoons butter
- 1/2 teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch clove
- 1In a non-reactive saucepan, combine figs, red wine, and 4 T honey.
- 2Bring to a boil, then lower the heat and simmer, partially covered, until figs are soft and wine is mostly absorbed/evaporated.
- 3Set aside to cool a bit.
- 4Heat oven to 350 degrees.
- 5Peel, core, and slice apples into big bowl.
- 6Add spices, sugar, flour, and 3 T butter, cut into small pieces.
- 7Combine well, then add figs and any remaining liquid.
- 8Combine again.
- 9Butter a 8x11 baking dish, and pile fruit mixture into it.
- 10Smooth top and bake, covered with a piece of tin foil, for about 30 minutes, or until apples are partially cooked.
- 11Prepare topping: Rub together flour, butter, salt and brown sugar.
- 12Combine with granola or oats until a coarse mixture is formed.
- 13Remove baking dish from oven, and spread topping mix evenly over the fruit.
- 14Return to oven and cook, uncovered, for another 30 minutes or until the topping is slightly browned and the house smells wonderful.
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Nutritional Facts for Apple Cobbler With Poached Dried Figs
Serving Size: 1 (322 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 462.6
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 7.1 g
- Cholesterol 26.7 mg
- Sodium 161.3 mg
- Total Carbohydrate 73.0 g
- Dietary Fiber 6.2 g
- Sugars 52.3 g
- Protein 4.2 g