Cook until the syrup is well reduced.

Cut the crust from a thick slice of bread and saute to a golden brown, first on one side, then on the other, in two tablespoonfuls of hot butter.

Drain the bread on soft paper; then heap the figs upon it, cover with two-thirds a cup of thick cream and a scant fourth a cup of sugar, beaten until stiff.

Serve at once.

Prunes, apricots, peaches, pears, or strawberry preserves, may be prepared in the same manner.