Instructions: Combine the figs, water, Marsala and lemon in a saucepan. Bring the mixture to a boil, reduce heat, and simmer, covered, for 30 minutes. Let the figs cool in the liquid.

Makes about 26.

NOTES : These succulent figs may be served in so many ways: as a brunch dish; as a garnish for roast veal or pork; as a dessert, atop a slice of plain cake with some of the juice poured over; or in a stemmed glass with a scoop of lemon sherbet.

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