- 1 cup sugar
- 2 tbsp maple syrup
- ¼ cup water
- 8-10 figs, quartered
- Bring sugar, maple and water to a boil. Give it a quick stir to dissolve the sugar.
- Cook, swirling pan occasionally (but no longer stirring), until caramel turns golden amber.
- Remove from heat and toss in figs. Cover until cool.
- Transfer to a small air tight glass bowl and store in the fridge.
- Serve over pancakes, ice cream, yogurt, pudding, overnight oats, etc.