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

    36    Dried Calimyrna figs
   2/3 c  Pecans; fine chopped
   2/3 c  Walnuts; fine chopped
     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 @ 350 F/175 C.

 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 tb agave nectar, cocoa,
 cinnamon, and cloves; spoon into figs. Arrange in a 13x9" 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.

 Recipe by Bob Bailey, Columbus, Ohio

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

 Uncle Dirty Dave's Archives

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