Quick 25-Minute Walnut Stuffed Figs Recipe

In a dry skillet over medium heat, toast the chopped walnuts for 3 to 4 minutes. Stir constantly until they are fragrant and lightly golden, then transfer them to a small bowl to cool.

Using a sharp knife, make a small T-shaped slit in the side of each dried fig. Gently press your thumb into the opening to expand the hollow cavity for the walnut filling.

Carefully stuff each fig cavity with 3 to 4 toasted walnut pieces. Press the opening slightly closed to secure the nuts inside, then arrange the stuffed figs in a single layer in a small saucepan.

Add the water, honey, lemon juice, cinnamon stick, and orange zest to the saucepan around the figs. Bring the liquid to a gentle boil over medium heat, then reduce the heat to low and simmer uncovered for 10 to 12 minutes until the figs are plump and the syrup has thickened.

Remove the saucepan from the heat and let the figs cool in the syrup for 5 minutes. Spoon the warm, glazed figs onto a serving platter, drizzle with the remaining warm fig syrup from the pan, and serve immediately.