Blanch nuts in boiling water for 1-2 minutes, cast in a colander, hull and dry. Fry the nuts in vegetable oil until golden and let fat drain. Boil fogs for 2-3 minutes and remove stones. Combine the prepared nuts and figs and mince them until homogeneous mass.

Melt sugar in 1 cup water and bring to a boil. Blend the syrup with the nut mass, add diluted in water starch and bring to a boil again, stirring constantly.

Serve the dessert hot in ramekins.