Source: Australian Gourmet Traveller March94 Cover figs with warm water and set aside for 30 minutes. Drain well. Core, peel and chop 1 apple. Combine with sugar and 1/2 cup water in a saucepan and cook over medium heat, stirring occasionally, for 5-10 minutes, or until reduced to a thick sauce. Cool. Beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup prepared apple sauce and buttermilk. Sift the flour with soda, cinnamon and cloves. Peel, core and coarsely chop remaining apples and toss with drained figs, pecans and 1/4 cup flour mixture. Fold the flour and then apple mixture through butter mixture. Spoon into a buttered and lightly floured 6-8-cup fluted ring tin and cook at 180C for 1 hour, or until cooked when tested with a skewer. Stand in tin for 2-3 minutes before turning out on a wire rack to cool, or on to a platter to serve warm. Pour over a little caramel sauce, serve with vanilla ice-cream or cream and pass remaining sauce, if desired. Caramel sauce: Combine 2/3 cup cream, 3/4 cup brown sugar, 50g unsalted butter and 1 1/2 tablespoons golden syrup in a small saucepan and cook over medium heat until smooth and well combined. Bring to the boil and simmer for 1 minute. Remove from heat and serve warm or at room temperature. Bon Appetit, Exec. Chef Magnus Johansson Posted to FOODWINE Digest 26 November 96 Date: Tue, 26 Nov 1996 17:44:50 +0000 From: Joell Abbott
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|Serving Size: 1 Serving (2071g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1213 (24%)|
|Amt Per Serving||% DV|
|Total Fat 134.8g||180 %|
|Saturated Fat 60.7g||303 %|
|Monounsaturated Fat 45.9g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 3395.9mg||1045 %|
|Sodium 2107.8mg||73 %|
|Potassium 2352.4mg||62 %|
|Total Carbohydrate 864.9g||254 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 863.4g|
|Protein 102.7g||147 %|
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Calories per serving: 4955
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