Caramelised figs are made by dry-caramelising sugar and pouring it over sliced figs, a technique that demands close attention so the caramel darkens without burning. A layer of hazelnut butter and its entirely dairy-free build make it a light snack.
Arrange the halved figs cut side up on a serving plate and spread a thin layer of hazelnut butter over each one.
Spread the sugar in a wide pan and melt it over medium heat without stirring, swirling the pan occasionally, for 8 minutes until it turns a deep amber caramel.
Immediately drizzle the caramel over the figs in a thin stream, finish with honey and cinnamon, and serve before the caramel hardens.
Melt the sugar without stirring, or it will seize and crystallise. Once it starts to darken it goes quickly, so do not delay taking it off the heat. Allergens: contains tree nuts (hazelnut).
Using tahini instead of hazelnut butter gives the dessert a slightly bitter background note; adding an extra tablespoon of honey keeps it balanced.
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