In a small bowl, combine figs and almonds.
In another small bowl, stir together water, honey and butter.
Twist stem out of apples.
Starting at the blossom end, pare apple about a third of the way down; also remove cores partway down.
Fill apples with almond filling; arrange in a 12″ x 8″ x 2″ baking dish; pour on water and honey mixture.
Bake at 325 degrees, basting often with honey syrup, until tender but shapely, about 1 1/4 hour.
Refrigerate until served.
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