• 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

In a 2-quart saucepan, bring brown sugar and 1/2 cup water to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until slightly thickened, 7 to 10 minutes.

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.