| How To Cook: |
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1. Mix the figs and almonds.
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2. In another small bowl, stir together the water, honey and butter.
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3. Twist the stems from the apples, then, starting at the blossom end, peel each apple about a third of the way down, also remove the core part-way down.
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4. Fill the apples with the fig and almond filling.
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5. Arrange them in a shallow baking dish and pour on the water and honey mixture.
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6. Put into a slow oven (325°F) and bake, basting often with the honey syrup, until tender but still unbroken-about 1˝ hours.
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7. Refrigerate until required.
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