1 Drain figs from soaking water and keep the water. 2 Stirfry the figs in the brown sugar, lemon juice and oil.3 Adding a dash of water periodically till they caramelize.4  Once caramelized, set aside to cool.5 As soon as they are at room temperature, put it in a blender and puree till smooth. 6 Must be stiff, not at all runny.7 Goes great with a selection of cheeses, crackers and even on either dairy or meat antipasto platters.

I tend to throw a bit of this and a bit of that, so please use your discretion and let your tastebuds be your guide! Below are estimates only.