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Trim about 1/2 inch off the top of each fig. If needed, cut a thin slice off the bottom so they stand up straight. Cut an X into the tops about 3/4 inch deep. Gently open each fig from the top without breaking it open all the way.
Combine mascarpone, 2 teaspoons honey and vanilla in a small bowl. Spoon about 1 teaspoon of the mixture into each fig. Drizzle with the remaining 1 teaspoon honey and sprinkle with almonds, mint and orange zest.