Cut the figs in half lengthwise. Lay them skin-side down on a flameproof surface, such as a cookie sheet. Find a safe place to use your torch.
Put a good mound of sugar on the cut surface of each fig, completely covering it. Use more than you think you would need because the blowtorch will blow some of it off.
Turn on your torch and, working quickly, move back and forth over each fig turning the sugar into a melting dark brown syrup which will rapidly turn to "glass" when you remove the torch. NOTE: You will want to experiment a bit to find the optimal distance to hold the flame. Remember that hot caramel will give you a nasty burn.
Transfer the figs carefully to serving plates, and drizzle on some balsamic vinegar.
Serves 1 (multiply as needed)
Once sugar is sprinkled on the cut figs, lay them, skin-side down, on a broiler pan. Broil the figs for approximately 3 to 5 minutes. Keep an eye on them so that the sugar does not burn. Remove from oven and drizzle with Balsamic Vinegar.
Serve on top of a scoop of vanilla ice cream.
Serve with a few thin slices of a blue cheese or a triple-cream soft cheese.
* Whatever variety or figs you select, the figs must be ripe.
Fig Brulee with Balsamic Vinegar Recipe: https://whatscookingamerica.net/fruit/figbrulee.htm