Cut 4 very large green apples in half crosswise. Scoop out pulp, leaving a ¼ shell. Brush outside with butter and roll in shredded coconut. Press coconut into apple skin and place in buttered shallow baking pan. Set aside.

To reserved apple pulp add:

1. 4 fresh (or canned, drained) figs, peeled and chopped

   1 c. shredded coconut

   ¾ c. walnuts and blanched almonds, chopped

   ½ c. brown sugar

   2 Tbl. White sugar

   ½ tsp. rose water

   ¼ tsp. each nutmeg and cinnamon

   8 whole cloves

   Water and/or fruit juice to cover (can use juice from canned figs)

Bring to a boil, lower heat and simmer until slightly thickened. Using slotted spoon, remove ingredients and stuff apple halves. Reserve fruit syrup. Place in center of each stuffed half 1 peeled fig, stuffed with 1 whole blanched almond. Spoon 1 tsp. of fruit syrup (see above) over top and sprinkle with shredded coconut. Carefully pour remaining syrup and ingredients around apples in baking pan, cover with foil and bake at 300F for 25-30 mins until apples are tender. Do not baste. Serve hot or cold on a bed of syrup.