I have a deep abiding love of Persian food.  Especially those dishes that combine meat and fruit.  It's a combination that's pretty common in Middle Eastern cooking, and was once common in the West during the Medieval period. 

Earlier this week I tried some lamb stew (khoresh) with apples that came out really well.

Sautee some onions, and brown some lamb stew meat, then add water to cover and set them to braise with some cinnamon, just a little cumin, and black pepper.

When the meat is tender (an hour or so) sautee some cut-up apples (I used ghee for grease, and used half Braeburn and half Pink Lady apples).  Add some lime juice to keep the apples from browning, and maybe a little sweetener if they're too tart. 

When the apples are just tender, throw them in with the meat, and add salt to taste. 

Goes well with chelow, a Persian saffroned rice.