In a saucepan, combine the sherry, sugar, and
Remove from the heat. Using a slotted spoon, transfer the figs to a plate. Trim off the hard tip of each stem, then cut in half or leave whole. Serve warm or at room temperature. Or, transfer the figs and their cooking syrup to a covered container and refrigerate for up to 5 days. Trim as directed and then bring to room temperature before serving.