From: Chef Pete Zoole, C&L Steakhouse, San Francisco. Yield: 6 servings. 1/3 cup firmly packed brown sugar 3 Tbs. roughly chopped dried cherries 3 Tbsp. chopped dried figs 2 Tbsp. roughly chopped sliced toasted almonds 2 Tbsp. roughly chopped toasted pecans 6 large firm baking apples, cored but not peeled 3 Tbsp. unsalted butter, cut into 6 pieces 1/2 cup Samuel Adams® Octoberfest beer 2 Tbsp. maple syrup Preheat oven to 400°F. In small mixing bowl, mix brown sugar, dried fruits and ...

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