How To Cook: |
|
|
1. Mix the figs and almonds.
|
2. In another small bowl, stir together the water, honey and butter.
|
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.
|
4. Fill the apples with the fig and almond filling.
|
5. Arrange them in a shallow baking dish and pour on the water and honey mixture.
|
6. Put into a slow oven (325°F) and bake, basting often with the honey syrup, until tender but still unbroken-about 1½ hours.
|
7. Refrigerate until required.
|