Roasted Figs with Vanilla Crème Fraîche

In a small saucepan over high heat, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves. Add the vanilla bean and boil for 3 minutes, then remove from the heat. Cover and let stand at room temperature for at least 3 hours or up to 24 hours. Remove the vanilla bean and discard. (The syrup can be stored in a tightly covered jar in the refrigerator for up to 2 weeks.)

Preheat an oven to 500°F.

Using a paring knife and starting from the stem end, cut each fig into quarters about three-fourths of the way through, leaving the bottom intact. Place the figs in a single layer in a shallow baking dish. Pour about 2/3 cup of the sugar syrup over and around the figs. Roast until the figs are tender yet still hold their shape, 6 to 7 minutes. Just before the figs are ready, in a small bowl, combine the vanilla and crème fraîche and stir to mix.

Remove the figs from the oven and transfer them to a platter. Fill the center of each fig with a dollop of the crème fraîche. Garnish with the mint sprigs and serve immediately.