1 Rinse figs and pat dry. Cut off top of each and carefully scoop out the flesh with a teaspoon without tearing the skin.
2 Mash fig flesh with a fork. Stir in ground nuts and loosely fold in cream cheese.
3 Squeeze lemon half. Season the filling with about 1 teaspoon of lemon juice and a little pepper.
4 Divide filling among fig shells and replace tops, at an angle. Sprinkle with freshly ground pepper and serve.