honey

Place the mascarpone in a small bowl and stir to soften. (Be patient- it's a bit sticky.) Slowly stir in the crumbled Gorgonzola and 3 tablespoons of the toasted, cooled pine nuts, and mix until it is well blended. Add a dash of salt to taste, if desired. Cut the figs in half lengthwise, so they can retain their lovely shape. Use your finger or the back of a teaspoon to slightly depress the open center of each fig, then sprinkle the figs with a little lemon juice.

Mound a small amount of the cheese mixture in the middle of each open fig, pressing down lightly. Drizzle a little honey over the filling, and place a few extra pine nuts decoratively on top. Arrange the stuffed figs on your favorite small, fancy plate, and scatter some lavender blossoms and/or leaves among the figs. Cover the plate tightly with plastic wrap, and refrigerate until serving time. * Filled Figs are good at room temperature or cold. They'll keep for several days; carefully seal up the whole plate of figs and refrigerate.