Skillet apples with figs and walnuts

by Eva Katz©, Adapted from America's Test Kitchen

ingredients

NUTRITION

Serves 4
Calories: 243, fat: 9 g (saturated: 2g, unsaturated: 7g), carbohydrates: 26g, protein: 5g, fiber: 4g, sugar: 18g

• ½ cup non-fat Greek yogurt 

• 1 teaspoon maple syrup, plus 1 1/2 tablespoons  

• 1 tablespoon unsalted butter 

• 2 crisp apples (Jonagold, Fuji or Braeburn), halved and cored 

• 3/4 cups dry red wine

• 3 tablespoons chopped dried figs (or substitute dried cherries or raisins) 

• ⅛ teaspoon freshly ground black pepper 

• Pinch of salt 

• ⅓ cup walnuts, toasted and chopped

Adjust oven rack to middle position and heat to 450 degrees. Combine yogurt and 1 teaspoon maple syrup in a small bowl; refrigerate until ready to use. 

Melt butter in 10-inch oven-safe skillet over medium-high. Place the apples, cut side down n a skillet. Cook until apples are just beginning to brown, about 3 minutes. 

Transfer skillet to oven and roast apples for 10 minutes. Being careful of the hot skillet handle, flip apples and continue to roast until a fork easily pierced fruit, 8 to 12 minutes. 

Remove skillet from oven and carefully transfer apples to a serving platter. Add wine, figs, remaining maple syrup, pepper, and salt to now-empty skillet and bring to a simmer over medium heat. Cook whisking to scrape up any browned bits until sauce is reduced and the consistency of maple syrup, about 5 minutes. 

Pour sauce over apples and dollop of the yogurt mixture and sprinkle with walnuts. Serve.