1 (12-ounce) package California dried figs
3 cups water
1/4 cup granulated sugar
2 teaspoons potato starch
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
1/4 cup orange liqueur
2 tablespoons honey
In saucepan cook figs, covered, in 3 cups water for 20 minutes. Drain, reserve 1 cup liquid.
In a second saucepan, stir together sugar, potato starch, cinnamon, lemon peel, and nutmeg. Slowly stir in reserved fig liquid, liqueur and honey. Cook, stirring until thickened and bubbly. Add figs.
Makes 6 servings.