Instructions

1. Preheat oven to 350°.
2. Pumpkin Caramel Sauce:
3. Place the caramel and pumpkin puree in a bowl, whisk to evenly combine then gently warm in the microwave. Reserve warm, set aside.
4. Prepare the black walnut mixture:
5. Combine the black walnuts, figs, raisins, and pumpkin pie spice in a mixing bowl and stir to evenly combine. Reserve 1/2 of the mixture for stuffing the apples and 1/2 of the mixture for garnishing each baked apple on the finished serving plate.
6. Prepare the apples:
7. Core each apple, removing the cores and a little extra from down through the center. Place all 4 cored apples, side by side, inside a standard pie plate.
8. Spoon 1/2 of the reserved black walnut mixture into each apple, pressing the mixture with your finger to compactly fill each apple to the very top – the mixture can mound out the top of the apple.
9. Pour 1/4 cup apple cider over and around the apples. Cover the pie pan and apples with aluminum foil, tightly sealing around the edges.
10. Bake the apples for 20-25 minutes. Remove apples/pan from the oven.
11. Assemble dessert:
12. Place each baked apple on a small plate. Spoon equal amounts of the reserved warm pumpkin caramel sauce over and around each baked apple.
13. Spoon an equal amount of the other 1/2 of the reserved black walnut mixture, around each baked apple, forming a ring around each apple.
14. Serve immediately.

• Servings : 4
• Course : Dessert
• Recipe Type : DessertsThanksgiving
• Ingredient : Black Walnuts