Instructions: Set aside 6 whole stewed figs for topping. Puree or mash remaining figs, snipping off stems first. Whip egg whites until very stiff. Add vanilla, then slowly whip in sugar. By hand, fold in figs and broken walnut meats.

Place in _unbuttered_ baking pan or casserole and bake in moderate oven

(325 F.) for about 45 minutes or until puffed and delicately firm. Serve while warm in dessert dishes and top each with whole fig and walnut half.

Pass sweetened whipped cream or top milk.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.