1-1/2 cups chopped dried figs, preferably Black Mission variety
1/2 cup chopped walnuts
1/2 to 3/4 cup water
1/2 cup orange juice
2 tablespoons grated orange rind (from 1 large orange)
Heat maple syrup and butter in a small saucepan over moderate heat. Add figs, walnuts, 1/2 cup water, orange juice, and rind. Heat through and cook, stirring occasionally, 5 minutes. The topping should have a syrupy texture; if needed, add an additional 1/4 cup water or more. Spoon over pancakes. Keep refrigerated 5 to 7 days.