Arra të Mbushura me Fik Walnut Stuffed Figs (with Fig Syrup)

1. Trim off the hard stalk ends and halve the figs lengthways.
2. Sit them cut-side up in a small frying or saute pan and pour the water in around them.
3. Cook over medium heat until the figs turn soft, about 10 to 15 minutes, then lift them onto a serving dish.
4. A red juice will be left behind in the pan. Add the sugar over medium heat and stir without stopping for a couple of minutes, until it thickens to a syrup, then take it off the heat.
5. Press half a walnut into each fig and spoon the syrup over the top.
6. Serve warm or cooled.

Tips from the ZestyPlate Kitchen

• Pick figs that are ripe but still firm, so they soften through without falling apart in the pan.
• Keep the cooking liquid, as that rosy juice reduces down into a lovely natural syrup.
• Toast the walnuts for a minute or two first for a deeper, nuttier flavour and more crunch.
• Take the syrup off the heat once it coats the back of a spoon, since it thickens further as it cools.