Place on lightly buttered cookie sheet. Cook in 425-F oven for 20 minutes. Drizzle sauce over torte and pour between torte and vegetable ring. Blend figs, apricots, raisins, bread crumbs, brown sugar and cup of butter together. Fill cavity of apples with mixture, filling tightly.
Place apples on small baking sheet.
Divide remaining butter and place in dots on top of stuffed apple core. Bake for 35 to 45 minutes, until apples are soft and puffed. Bring to a boil and add figs. Return to a boil, then cool. Heat cream to simmering point.