- 1 1/4 cups packed brown sugar
- 8 Mission or Kadota or Calimyrna figs , trimmed and quartered
- 2 tablespoons butter
- 1/2 teaspoon fresh lemon juice
- 1 pint vanilla ice cream
Remove saucepan from heat and gently stir in figs, butter and lemon juice.
Let cool 15 minutes, or until just warm. Scoop ice cream into bowls and serve with warm sauce.