Poach the figs in enough simmering water to cover for 30 minutes.
Remove the figs, reserving the cooking liquid. Cut a slit in the figs
and stuff with the chopped walnuts. Meanwhile, dissolve the sugar in the cooking liquid and boil for 2 minutes. Remove from the heat and stir in the lemon juice. Pour the syrup over the figs and serve warm, chilled, or at room temperature.