Caramelized Figs

Arrange whole figs in a deep, wide saucepan. Cut a small slit at the top of each fig and insert a lemon zest strip into each slit. Sprinkle the sugar over the figs. Add more water, or part water and part rum, to a depth of 1/4 inch in the pan. Put vanilla bean in the center of the pan.

Place over high heat and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the sugar caramelizes, 15 to 20 minutes. Serve warm.

NOTE: Another version of this dish calls for making a medium-thick sugar syrup, allowing it to cool a bit, and then pouring it over the uncooked figs. A few drops of rum are added. The dish is then tightly sealed for a few hours so the figs absorb the syrup.