Pour the water and the sugar in a large saucepan. Turn on the heat to Medium, and leave the liquid to cook until it thickens.
Gently add the figs one by one in the liquid. Shake the saucepan a little for the figs to spread and maintain their nice shape. Allow the figs to cook until they start turning golden. Shake the saucepan again.
Add the lemon salt, and cook for 5 more minutes, repeating the gentle shaking of the saucepan for the figs not to stick together.
Pour the water on, and the rosewater. Add the cloves, and the sesame seeds, and stir them by shaking the saucepan. Allow them another five minutes.
Test the figs to ensure they have matured and caramelized. If not, allow them few more minutes. Otherwise, turn off the heat, and set the saucepan aside until the fig preparation has totally cooled down.
To Store: Transfer the figs with the nectar into an airtight glass container and refrigerate until ready to serve.
OPTION 1: Place 20 tsps of Ashta Cream on the serving plate. Place a Fig on each, pressing very gently, follow with the walnut on each.
OPTION 2: Place the figs on the serving plate. Place 1 tsp of Ashta Cream on top of each. To each with a walnut, pressing very gently for it to hold in.