Heat 1 tablespoon of oil in a saucepan, simmer the shallots, ginger and coriander in it over a moderate heat for 30 minutes until soft. Add half of the figs and the hoisin sauce and deglaze with sherry, 1 tablespoon soy sauce and 50 ml water, simmer for another 10-15 minutes. Add the remaining figs 5 minutes before the end of the cooking time. Season with salt, pepper and lemon juice and leave to cool.