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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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