1.	Preheat a grill or oven to the fiercest it will go.
2.	Quarter the figs, taking care not to cut all the way through to the bottom, so that they open like flowers, or young birds squawking to be fed worms by their mummy, and sit them, thus opened, in a heatproof dish into which they fit snugly.
3.	Melt the butter in a small saucepan, then add the cinnamon, sugar and flower waters. Stir to combine and pour into the figs.
4.	Blister under the hot grill or bake in the oven for a few minutes and then serve; it’s that quick. Just give each person a couple of figs on a side plate. Splodge alongside some mascarpone over which you drizzle some of the conker-dark syrup, then sprinkle over some of those green, green shards of pistachio.

If you haven’t got any vanilla sugar, just use ordinary caster sugar and add a drop of pure vanilla extract along with the flower waters. A Middle-Eastern store of some kind will stock packets of slivered pistachios, vividly green and splintered into little boat-shaped shards. But if you can’t get them, just buy shelled pistachios from a healthshop or supermarket and chop them roughly with a knife or mezzaluna yourself.