Gooey and toffee - like, but with a tang from the balsamic or raspberry vinegar, these roasted figs make a beautiful dessert, cosied up with a quenelle of crème
fraiche or soft goats cheese; dolloped onto ice cream (or indeed stirred into ice cream, with perhaps some freshly made pistachio praline, and refrozen); nestled into a sweetcrust pastry
along with fresh, broken cobnuts or hazelnuts and slices of ripest pear.