Here's the figs! Behind the lemons!

I was born & rasied in South Carolina, I travel the world in books & KGI. One of the books is"a passion for TAPAS" by LOVE FOOD On page 176 - Figs with bleu cheese. Serves 6 as part of a tapas meal for the cararmalized almonds 1/2 cup superfine sugar,4oz/115g blanched almonds, butter, for greasing 12 ripe figs ,12 oz/350g Spanish bleu cheese, such as Pico's, crumbled Spanish extra virgin olive oil, for drizzling First make the caramelized almonds. Place the sugar in the pan over medium heat & stir until the sugar melts & turns golden brown & bubbles. Do not stir once the mixture begins to bubble. Remove the pan from the heat, then add the almonds one at a time & quickly turn with a fork until coated. If the caramel hardens, return the pan to the heat. Transfer each almond to a lightly greased baking sheet once it is coated. Let stand until cool & firm. For serving, slice the figs in half & arrange 4 halves on individual serving plates. Coarsely chop the almounds by hand. Place a mound of bleu cheese on each plate & sprinkle with chopped almonds. Drizzle the figs very lightly with the EV olive oil.