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Yogurt with Fresh Figs, Honey, and Pine Nuts

['3 tablespoons pine nuts', '1/4 cup honey', '1/2 teaspoon rose water or orange-flower water', '3 cups plain Greek yogurt', '16 fresh figs', 'halved']

Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.
Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.
Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.

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