Cook the figs for 20 minutes. Drain the water and set the figs aside. Place the sugar and 2 litres of fresh water in the pot and cook for 1 hour or until the syrup starts to thicken. Drop the figs in a few at a time ? make sure the syrup keeps boiling all the time. Add the lemon juice and a piece of fresh ginger and cook the figs for 1½ hours or until they are translucent.
Spoon the figs and the syrup into sterilised jars and seal. To serve, place the Brie on a platter and top with 12 preserved green figs. Toast the cashew nuts in a dry pan (watch them carefully,as they can burn very easily). Sprinkle the nuts over the figs and drizzle over some of the fig juice.
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