Preparation

• In a medium shallow bowl, stir together sugar and salt. Press the cut side of each fig into the sugar mixture to coat.
  Heat a large skillet over medium heat and add butter to melt. Add sugar-covered figs, cut side down, and cook until sugar and juices caramelize, about 3-4 minutes. As figs caramelize, turn them over.
  Remove from heat and add lemon juice, gently swirling to combine.
  Transfer to a serving dish. Serve with the fudge sauce and vanilla ice cream.
  
  For the fudge sauce:
  
  1 cup brown sugar
  1/4 cup butter
  1/2 teaspoon vanilla extract
  1/4 cup light cream (half and half)
  3/4 cup heavy cream
  Preparation:
  In a medium pot, combine the brown sugar, butter, vanilla, and cream. Bring to boil on high heat for 2 minutes.
  Add the heavy cream. Bring to boil, simmer for 8 minutes. Keeps well refrigerated for a week.