Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
8 fresh black figs, halved lengthwise
1/2 cup plain or lightly sweetened Greek-style yoghurt
16 cinnamon-spiced pecan or walnut halves
Method:
1. In a medium mixing bowl, whisk vinegar with sugar and cinnamon. Place fig halves in bowl and gently toss to coat; set aside.
2. If needed, coat the grill with a little olive oil, then preheat. Grill figs about 2 to 3 minutes per side, or until grill marks appear but figs are still somewhat firm. Transfer to a serving platter. (You can reserve the marinade for another use, if desired).
3. Allow figs to cool for about 5 minutes, then spoon a bit of yoghurt onto the top of each fig half. Top with pecan or walnuts halves and serve.