1/4 cup sugar
2 Tbs. honey
18 walnut halves
18 fresh figs or one 17-ounce jar whole figs, drained
1/2 cup plain yogurt
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. Cool slightly.
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. Makes 6 servings.
From "Better Homes and Gardens Classic International