- 1 whole clove
- 18 walnut halves
- 18 fresh figs or one 17-ounce jar whole figs, drained
- 1/2 cup plain yogurt
- 1/4 tsp. vanilla
- Chopped walnuts
- With vegetable peeler, cut a thin strip of peel about 2 inches long from lemon. Set aside.
Squeeze juice from lemon; add water to measure 1/2 cup.
In a small saucepan combine lemon peel strip, lemon juice mixture, sugar, honey, and clove.
Bring to boiling; reduce heat.
Cook and stir till syrup is thickened and bubbly.
Remove from heat; discard clove and lemon peel.
Insert one walnut half into each fig.
Place stuffed figs in individual dessert dishes.
Stir together cooled syrup, yogurt, and vanilla.
Spoon yogurt mixture over figs.
Cover and chill till serving time.
Sprinkle each serving with chopped walnuts.