Using a sharp paring knife, make a small horizontal slit in the side of each dried fig to create a small pocket.

Gently stuff one toasted walnut half into the pocket of each fig, pressing the opening slightly to seal the walnut inside.

In a medium saucepan, combine the water, honey, fresh lemon juice, cinnamon stick, and whole cloves over medium heat.

Bring the honey mixture to a gentle boil, stirring occasionally until the honey is fully dissolved and fragrant, about 3 minutes.

Arrange the stuffed figs in a single layer inside the saucepan, cover with a lid, and reduce the heat to low.

Simmer the figs gently for 15 to 20 minutes, or until they become tender, plump, and have absorbed the flavors of the spiced syrup.

Using a slotted spoon, carefully transfer the warm stuffed figs to a serving platter, leaving the syrup in the saucepan.

Increase the heat to medium-high and boil the remaining syrup uncovered for 3 to 5 minutes until it thickens into a glossy, pourable glaze.

Remove the cinnamon stick and cloves, then drizzle the warm, thick fig syrup over the stuffed figs and serve immediately or at room temperature.