Deep-fried figs with walnut + pomegranate

Once, towards the end of fig season, when this dish was taken off the MG Garage menu, we suddenly discovered 2 trays of figs left in the cool room. My second chef, Lauren Murdoch, put them in a pan with sugar syrup, a couple of sticks of cinnamon and some lemon zest, and cooked them very gently for a couple of hours, until they were sitting in a thick, rich syrup. We used them in a tart similar to the