Put the dried figs in a bowl. Mix sherry with red wine and pour over figs. Cover bowl and let steep for at least 6 hours, preferably overnight. Then squeeze oranges, coarsely chop walnuts – except for some for garnish. Put the figs and the marinade in a saucepan, add the orange juice, walnuts and honey and heat slowly. When the liquid begins to boil, reduce heat and simmer for another 15-20 minutes. Remove saucepan from heat and let figs cool slightly. Pour into serving bowls and garnish with walnuts kept on hand.