Skillet-roasted apples with dried figs, walnuts, and maple yogurt recipe

We wanted a homey apple dessert that didn’t rely on buttery pastry or loads of sugar for flavor. So we turned to roasted apples, which would allow the fruit to shine. Skillet-roasting seemed like the perfect method to get perfectly tender, bronzed apples. Since they contain a lot of liquid, we needed to drive off some moisture before we could achieve any caramelization, so we started the apples on the stovetop to jump-start their cooking. Transferring the skillet to the oven ensured even and consistent browning and fork-tender flesh. To dress up the apples, we took advantage of the flavorful browned bits left in the pan and made a dessert pan sauce; red wine, lemon juice, and pepper offered a simple but decadent profile. A bit of sugar and dried figs added sweetness and a slight chew (plus additional fiber). For more textural contrast, we sprinkled on a handful of walnuts, whose heart-healthy fats provided richness. A dollop of maple-laced Greek yogurt added a pleasant, cooling creaminess in place of traditional ice cream. We prefer Gala apples in this recipe, but Fuji will also work; just make sure to select apples that are firm. Use a medium-bodied dry red wine such as pinot noir here.