Stuffed figs Recipe

Clip stem and end from figs. Cover with orange juice. Add sugar and lemon rind. Bring to a boil. Let simmer, covered, until fruit is tender. Drain well. When cool, insert knife in stem end and work back and forth to open a pocket. Fill with chopped pecan meats. Allow a whole half pecan meat to emerge from the opening. Pat fruit into original shape and roll in fine granulated sugar or confectioners sugar. Let dry overnight before storing.