Stuffed Baked Apples I

Preheat the oven to 375°F (190°C). Coat a baking dish with vegetable cooking spray.

Wash and dry the cooking apples, then cut each apple in half horizontally and use a small spoon or melon baller to scoop out the core and seeds, creating a cavity about 1 inch deep without piercing the bottom.

Place the prepared apple halves cut-side up in the prepared baking dish and brush the exposed surfaces with 2 tablespoons of the orange juice.

In a small bowl, combine the finely chopped fig, grated orange rind, chopped pecans, and ground cinnamon until evenly mixed.

Divide the fig filling evenly among the four apple cavities, packing it gently but firmly into each one.

Pour the remaining orange juice around the apples in the baking dish (not over the filling).

Bake for 25 minutes, until the apples are fork-tender and the flesh begins to soften but still holds its shape.

Remove from the oven and allow the stuffed apples to cool for 2-3 minutes before serving, optionally spooning any pan juices over the top.