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1
Arrange a rack in the middle of the oven, and heat to 350.
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2
Pour the pomegranate juice, lemon juice, and 1/2 cup sugar into the baking dish, and whisk together until the sugar dissolves.
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3
For the stuffing, put the chopped nuts in a bowl, pour in the honey, and stir well so all the nuts are coated.
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4
Sprinkle on the cocoa powder, cinnamon, cloves, and the last tablespoon sugar; stir and toss until thoroughly distributed.
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5
With a sharp knife, slice into each fig from top to bottomfollowing the line of the stemsplitting it but leaving the split halves still attached.
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6
Fold open each fig like a book, exposing the cut surfaces, and top each half with a spoonful of the nut stuffing.
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7
Press the stuffing into the fruit interior, so it sticks and stays, then place the open fig in the baking dish, with the stuffing on top, resting in the juice on the bottom.
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8
Stuff all the figs this way, and arrange them in the dish.
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9
Tent the baking dish with a sheet of aluminum foil, arching it so it doesnt touch the stuffing, and pressing it against the sides.
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10
Bake the figs for 20 minutes, until the juice is bubbling and the figs are softened, then remove the foil, and bake another 35 to 40 minutes, basting the figs two or three times with the juice, until the figs are caramelized and tender and the juice has reduced to a syrup.
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11
Let the figs cool in the baking dish for at least 5 minutes before serving warm, or leave them to serve later at room temperature.
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12
Put three or four figs for each serving on a dessert plate or in a bowl, and drizzle some of the pan syrup over them.
