Preparation
- Preheat the oven to 325F and position the wrack in the center.
- Remove the stems from the dates and with a sharp paring knife, along one side, cut a slit from the top to the bottom of the date, until you reach the center. Remove the pit and set the date aside. Repeat with all of the dates. Set aside.
- Remove the stems from the figs. Hold the fig so the bottom is down on the cutting board. With a sharp paring knife, make a vertical slit along the top and down through the side, but be careful not to cut it all the way through. Set aside.
- To stuff the figs, use 3 or 4 walnut halves to stuff the larger ones and one or a few broken pieces to stuff the smaller ones.
- Place the fruit in a baking dish, nut side up, leaving a little room in between each piece. Drizzle the honey over the top of the fruit. Add the orange zest to the pan.
- Bake the figs uncovered for 20 minutes. Bast them with the juices. Remove the figs from the oven and allow to cool completely on a wire rack.
