Oven Baked Apples

6 large granny smith or fuji apples, cored (do not peel)

1/3 cup sliced almonds, lightly toasted

1/2 cup quartered sun dried figs soaked in 3 tablespoons ruby port

1 tsp. lemon zest

1/2 tsp. ground nutmeg

1/4 tsp. ground cardamom

1 Tbsp. hazelnut oil

2/3 cups apple cider

3 cinnamon sticks, broken in half

6 Tbsp. crème fraîche or yogurt

6 sprigs mint

Pre-heat oven to 350°F. Score apples once around middle to prevent bursting. Set apples in shallow 1 to 1 1/2 quart baking dish, just large enough to hold them without touching. Combine almonds, figs, lemon zest, nutmeg, and cardamom in small bowl. Pack into apples. Scatter any remaining filling into pan. Drizzle apples with hazelnut oil. Pour apple cider into pan. Cover loosely with aluminum foil to prevent burning. Bake 20 minutes. Uncover. Baste with juice in bottom of pan. Bake until tender, but not mushy, about 20 minutes more, basting every 5 minutes. Remove from oven. Place juice into saucepan. Reduce by half. Place apples on warm shallow soup bowls. Spoon reduce juice over apples. Garnish with crème fraîche or yogurt and mint sprig.