Though it's not quite fig season I found these gorgeous plump purple figs at the historic St.Lawrence Market in downtown Toronto and couldn't resist picking up a carton, they were just so lush and ripe. A couple of them went into my breakfast this morning... and here's how!
Warm Caramelized figs:
A drizzle of maple syrup
1 tbsp sugar per fig
A couple of drops of water
Cut figs into halves and drizzle maple syrup in a saucepan or skillet, add the figs cut face down and sprinkle sugar over.
Begin browning on medium heat, add water to dissolve the rest of the sugar and cook until sugar thickens into a syrup and figs bubble and become coated in the syrup. Make sure there is no crystals of sugar on the sides of the pan, if there are simply brush the sides with some water to dissolve them back into the syrup.
Serve on warm pancakes with sauce and more warm maple syrup!