Categories: Desserts 
      Yield: 6 servings 
  
     22    California dried figs 
           -- stewed, drained 
      5    Egg whites 
      1 ts Vanilla extract 
    3/4 c  Sugar 
    1/2 c  Broken walnut meats 
           Sweetened whipped cream 
           -OR- top milk 
  
  Set aside 6 whole stewed figs for topping.  Puree or mash remaining figs, 
  snipping off stems first.  Whip egg whites until very stiff. Add vanilla, 
  then slowly whip in sugar.  By hand, fold in figs and broken walnut meats. 
  Place in _unbuttered_ baking pan or casserole and bake in moderate oven 
  (325 F.) for about 45 minutes or until puffed and delicately firm.  Serve 
  while warm in dessert dishes and top each with whole fig and walnut half. 
  Pass sweetened whipped cream or top milk. 
   
  Source: 48 Family Favorites with California Figs 
  Reprinted with the permission of The California Fig Advisory Board 
  Electronic format courtesy of Karen Mintzias