preheat oven to 180c', 'place melted butter and sugar in a large bowl', 'scrape vanilla seeds from the pods into the bowl', 'toss apples in vanilla butter', 'transfer apples to a baking tray', 'bake 30 minutes till soft and caramelized', 'transfer apples to a small pot , place on medium heat', 'cover with a lid , cook further 5 minutes till apples form a thick sauce', 'serve with pork'

cut peeled sweet potatoes into 1-inch cubes', 'cut peeled apples into 1 / 2-inch-thick slices', 'stir together melted butter , brown sugar , and grated orange rind in a large zip-top plastic freezer bag until blended', 'add cubed sweet potatoes and sliced apples', 'seal bag , and toss to coat', 'place potato mixture in a single layer in a lightly greased aluminum foil-lined 15 x 10 inch jellyroll pan', 'sprinkle with salt and pepper', 'bake at 400 degrees for 30 - 35 minutes or until potatoes and apples are tender and lightly browned'

bourbon crme anglaise:', 'in small bowl , whisk egg yolks with sugar', 'set aside', 'if using vanilla bean , use', 'add pod and cream', 'heat over medium heat just until bubbles form around edge', 'discard pod', 'gradually whisk cream into egg mixture', 'return to saucepan and cook over medium-low heat , stirring and being careful not to boil , until thick enough to coat back of wooden spoon , 3 to 5 minutes', 'strain into pitcher', 'stir in vanilla and bourbon', 'pre-heat oven to 400', 'in large bowl , whisk maple syrup , orange rind and juice , cranberries and cinnamon', 'cut each apple into 8 wedges', 'add to bowl along with pecans and toss gently', 'arrange in 13- x 9-inch glass baking dish', 'cover and roast in 400f oven , basting and stirring twice , until apples are tender , about 30 minutes', 'uncover and roast until very tender and sauce is thickened , about 20 minutes', 'pool some of the crme anglaise on 6 dessert plates', 'top with apples', 'drizzle with remaining crme anglaise'

preheat the oven to 180c', 'combine the chopped figs , hazelnuts , orange zest and allspice', 'using an apple corer , remove the apple cores', 'place the apples in a baking dish and loosely press the fig mixture into the centre of the apples', 'combine the sugar , butter and orange juice and drizzle it over the apples', 'bake the apples for 25 minutes or until tender , then set aside for 10 minutes for the sauce to thicken slightly', 'serve with the sauce spooned over the apples with cream or icecream'

preheat oven to 425', 'in saucepan melt butter over medium heat', 'add sugar , raisins , lemon juice and calvados', 'cook stirring occasionally until sugar has melted', 'pour sugar mixture in jelly roll pan', 'arrange apples cut side down in sauce', 'roast without turning aboaut 20 minutes until very soft', 'place about 1 / 2 cup icecream in each of 6 dessert bowls', 'top with 2 warm apples and drizzle with syrup'

preheat oven to 400f', 'spray baking dish w / non-stick spray', 'spread apples out in a casserole pan', 'sprinkle with lemon juice , cinnamon sticks , sugar , salt and butter', 'stirring occasionally', 'bake until the apples are roasted and soft , about 30 minutes or longer', 'update: i roast until they are tender and begin to caramelize', 'serve chunky or mash to desired consistency', 'serve hot or cold', 'yields 2 cups'