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Dairy
Medium
1 Hour, 40 Minutes
Diets 
1 and 1/2 cups Jeunesse Cabernet Sauvignon or other sweet red wine
1 and 1/4 cups water
3/4 cup sugar
3 tablespoons orange juice
2 tablespoons fresh lemon juice
2 teaspoons apple pie spice
1 pound dried figs, quartered
1/2 cup apple butter
4 tablespoons unsalted butter or Gefen Olive Oil
3 and 1/4 pounds Granny Smith apples (about 8-9 medium), peeled, cored and cut into wedges
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 pint French vanilla ice cream
2 and 1/4 cups flour
1/3 cup sugar
2 tablespoons packed brown sugar
1 tablespoon Haddar Baking Powder
1 teaspoon salt
5 tablespoons chilled unsalted butter or margarine, cut into pieces
1 cup milk or Gefen Almond Milk
1/2 teaspoon Gefen Almond Extract
Combine wine, water, sugar, orange juice, lemon juice and apple pie spice in a large, heavy saucepan. Bring to boil over medium heat, and simmer for 20 minutes.
Add figs to liquid and simmer over medium heat until figs are tender, about 20 minutes. Drain figs and discard liquid.
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13x2 inch oven-to-table baking dish with cooking spray and spread apple butter over bottom of dish.
Melt butter or heat oil in large, heavy skillet over medium heat. Add apples and sauté until tender, about 10 minutes. Add brown sugar, cinnamon, and nutmeg; toss gently to combine.
Gently stir in figs. Transfer mixture to prepared baking dish.
Combine flour, sugar, brown sugar, baking powder and salt in a large bowl. Add butter or margarine and rub with fingertips until coarse meal forms.
Add milk or soymilk and almond extract, stirring with fork until moist dough forms. Drop dough by the tablespoonful atop fruit in dish.
Bake until fruit is tender and topping is golden brown, about 25 minutes. Serve hot and bubbling with a scoop of ice cream on top.
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