Preheat the oven to 180 °C (160 °C fan) and wash the figs thoroughly. Cut a cross into the top of each so they open slightly.
Roughly chop the walnuts. That way they stay nicely crunchy after baking.
Put the figs on a baking tray lined with baking paper or in a small ovenproof dish. Fill the cuts with the walnuts.
Bake the figs at 180 °C on the middle shelf for 10–12 min, until soft and fragrant. The walnuts should only toast gently.
Take the figs out of the oven and drizzle the honey straight over the hot fruit. Sprinkle everything with cinnamon.
Serve the baked figs warm if you can. They're good as a small dessert or with plain, unsweetened yoghurt.
Good to know
When figs come out of the oven warm, they turn especially soft and fragrant. This is a simple dessert that looks lovely on the table without much effort.
Swaps
Walnuts → pecans (similarly nutty, a little milder in flavour); honey → date paste (unrefined sweetness plus fibre); cinnamon → vanilla (milder flavour, good for children who find cinnamon too strong); figs → pears (also contain fibre and bake well)
Allergens
Contains tree nuts (walnuts), so it isn't suitable for people with a nut allergy. Fine for children if the nuts are chopped to suit their age – and no honey for babies under one year old; fine in pregnancy in normal kitchen amounts.
