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Title: Double-Nut Stuffed Figs
Categories: Fruits, Nuts, Chocolate, Citrus
Yield: 36 servings

36 Dried Calimyrna figs
2/3 c Fine chopped pecans
2/3 c Fine chopped walnuts
7 tb Agave nectar; divided
3 tb Baking cocoa
1/4 ts Ground cinnamon
1/8 ts Ground cloves
1/2 c Pomegranate juice
4 1/2 ts Lemon juice

Set oven @ 350ºF/175ºC.

Remove stems from figs. Cut an "X" in the top of each
fig, about two-thirds of the way down.

In a small bowl, combine pecans, walnuts, 3 tablespoons
agave nectar, cocoa, cinnamon and cloves; spoon into
figs. Arrange in a 13" X 9" baking dish coated with
cooking spray.

In a small bowl, mix pomegranate juice, lemon juice and
remaining agave nectar; drizzle over figs. Bake,
covered, 20 minutes. Bake, uncovered, 8-10 minutes
longer or until heated through, basting occasionally
with cooking liquid.

Bob Bailey, Columbus, Ohio

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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... "With enough coffee anything is possible." -- Karen Salmansohn
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