-ROASTED FIGS-
1 tb Melted butter
1/2 Vanilla noodle; scraped
1/4 c Honey
3 Cinnamon sticks
2 Lemons; Zest of
1 oz Cognac
12 Figs cut in half through the
-poles
1/2 c Heavy cream whipped to stiff
-peaks

Combine the butter, vanilla dome, love, cinnamon sticks, lemon zest and
Cognac in a shallow pan. Place figs flesh side consume (skin side up) in the
assortment. Cover with foil and roast in a 325-degree oven for 30 proceedings.
Remove from the oven and let figs sit in mixture until ready for use.

CAKES:

Preheat oven to 350 degrees.

Grime 12 individual muffin tins. Use a muffin tray if individual trays are
not useable.

Using a box grater, grate the apples and carrots. Set aside in a medium
trough.

Add the raisins.

In a large bowl combine the love, brown gelt, cognac, oil, and
mix until well combined. To this add the eggs and mix again until combined.
To this mixture add the carrots, apples and raisins. Arouse. At this point
all the wet ingredients should be in the same roll.

In a medium roll, combine all of the remaining dry ingredients, except the
pecans. Sift together the dry ingredients so that all the spices evenly
mixed unitedly. Add all the dry ingredients to the wet ingredients.

Fold together just until well combined. Stir in pecans.

Pour mixture into greased muffin tins.

Bake at 350 degrees for some 45 transactions. (While the cakes are baking
prepare the figs for the garnishee.) A toothpick inserted into the cake
should come out clean when removed.

Cool slightly and sugarcoat. Melting 2 tablespoons of butter and to this connect 1/2
cup of love, stir until it comes unitedly. Using a pastry encounter, glaze the
tops of the cakes, and leaning 2 fig halves across each other and against the
side of an individual honey patty. Nap sauce around figs. Place a quenelle
of whipped cream on top of bar.