Chef Joan Nathan
Chop the figs into very small pieces. Place them in a large bowl, cover with water and lemon juice and soak for one hour. Place the figs and liquid in a heavy saucepan and cook over low heat, uncovered, until the figs are glazed and the mixture in thick like jam. Stir in the hazelnuts. Store in the refrigerator.
Serve in small amounts as a sweet with coffee at tea time or after dinner.