Caramelized Figs

Halve the figs lengthwise, leaving them slightly attached at the stem end so they can open like a book.

Melt butter in a large skillet over medium-high heat until it foams and becomes fragrant.

Add sugar to the melted butter and stir continuously until the mixture begins to caramelize and turns deep golden brown, about 3–4 minutes.

Place the fig halves cut-side down in the caramel and cook without moving them for 2–3 minutes until the cut surface caramelizes.

Drizzle balsamic vinegar over the figs and carefully pour the grappa around them, then add a pinch of rosemary.

Cook for another 2–3 minutes until the liquid reduces slightly and the figs are tender.

Remove the skillet from heat and let cool for 1 minute to allow the caramel to set slightly.

Divide the caramelized figs and warm caramel sauce among serving bowls and top each portion with a generous scoop of vanilla ice cream.