Combine the wine, water, honey, cardamom pods, clover, peppercorns and orange peel in a saucepan over medium-high heat.
Bring the liquid to a boil, reduce to a simmer, and cook for 15 minutes.
Add the figs and simmer for about 10 minutes or until the fruit is tender but not soft or mushy.
Remove the pan from the heat, remove the figs to a dish and let cool.
Strain the liquid (discard the cardamom, clover, peppercorns, and orange peel) and pour the strained liquid back into the pan.
Boil the liquid over high heat until it is syrupy. Let the syrup cool.
Cut the figs into quarters and place 8 pieces on each of the 4 dessert dishes.
Drizzle with syrup and sprinkle with nuts. (If the syrup has firmed, heat it for a minute or so over medium heat to liquify.)