Serves 4
8 oz dried Calimyrna figs
1 C water
1 lemon
1 T brown sugar
1 T honey
1/4 C yogurt
1-1/2 T pine nuts
Cut a large strip of lemon peel (yellow only, not the white part) and combine it with the water and sugar in a small saucepan. Bring to a boil.
Meanwhile, cut the hard ends off the figs and slice each one in half. Add to the saucepan and simmer for a couple of minutes. Remove from heat and let stand for a half hour.
Juice the lemon and combine the juice with the yogurt in a small bowl. Whisk in the honey until the sauce is smooth.
When the figs have softened, serve them in small bowls with the lemon-yogurt sauce. Garnish each serving with pine nuts.