Sautéed Figs

What a sensational recipe this is! I tasted it in the home of a farm family in the Bassa Friulana. It is the kind of thing one would expect to find in chic restaurants in Paris or New York, but in this context it was the simplest act of exalting a beautiful fruit. One could serve this as a lovely dessert, but I had it as a side dish with slices of duck breast that had been quickly sautéed with a touch of red wine vinegar, a few pink peppercorns, and butter