Instructions: Poach the figs in enough simmering water to cover for 30 minutes.

Remove the figs, reserving the cooking liquid. Cut a slit in the figs and stuff with the chopped walnuts. Meanwhile, dissolve the sugar in the cooking liquid and boil for 2 minutes. Remove from the heat and stir in the lemon juice. Pour the syrup over the figs and serve warm, chilled, or at room temperature.

Serves 4 to 6.

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