Place the sugar in a small, deep saucepan over medium heat, but do not stir. The sugar will start to melt and become golden, but be careful not to burn it (or yourself ).

Once the sugar is melted, remove it from heat and carefully dip the whole figs in the syrup.

Cool on a lightly greased surface.

Serve the caramelised figs within one hour, as the caramel will begin to soften after this time.

Serve with sliced Brie and biscuits or Melba toast.

Figs are also delicious served with Gorgonzola, Emmenthal, mascarpone, chevin, pecorino, fontina, shaved Parmesan, Gruyère or Camembert.