Double-Nut Stuffed Figs

• 36 dried Calimyrna figs
• 2/3 cup finely chopped pecans
• 2/3 cup finely chopped walnuts
• 7 tablespoons agave nectar, divided
• 3 tablespoons baking cocoa
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup pomegranate juice
• 4-1/2 teaspoons lemon juice

1. Preheat oven to 350u0b0. Remove stems from figs. Cut an "X" in the top of each fig, about two-thirds of the way down.
2. In a small bowl, combine pecans, walnuts, 3 tablespoons agave nectar, cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in. baking dish coated with cooking spray.
3. 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.

figs, pecans, walnuts, agave nectar, baking cocoa, ground cinnamon, ground cloves, pomegranate juice, lemon juice

Taken from www.tasteofhome.com/recipes/double-nut-stuffed-figs/ (may not work)