Baked Stuffed Apples
By Chef Tom Fraker

1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 cup Brown Sugar firmly packed
1 package Dried Calimyrna Figs chopped (3 oz.)
1 package Dried Bing Cherries chopped (3 oz.)
1 package Dried Cranberries (3 oz.)
1 package Hazelnuts chopped (3 oz.)
6 Granny Smith Apples cored with some of the meat removed for stuffing
6 teaspoon Unsalted Butter
1 cup Orange Juice
Dessert Sauces caramel (as needed)
Preheat the oven to 325 degrees F. In a large bowl, combine the first 7 ingredients and set aside. Fill each apple cavity with the fruit mixture. Top each apple with a piece of butter and place in a casserole dish.
Pour the juice around them and cover with aluminum foil. Bake for 45 minutes to 1 hour. Remove from heat, garnish with the caramel sauce and serve.
Take any extra stuffing mix and use as a topping for oatmeal or ice cream.