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Ingredients
- 1 cup Sugar
- 2 Tablespoons Maple Syrup
- 1/4 cups Water
- 10 whole Figs, Quartered
Method
- 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.