This is what she wrote about how she prepaged the figs I gave her.

"  I did a flank steak in really hot

> pan with a little coconut oil,garlic and those figs stirred around the

> last
> 4 minutes in the pan. It was outrageous! "

When asked if semi ripe ones could also be cooked up, she wrote back:

"It worked on the ones you gave me. They go syrupy sweet when you sauté  them shortly with a little oil or brush with oil and broil like eggplants.

They were amazing with that steak kinda like you'd eat mushrooms with a steak."

Sounds good. I think I'll tell Hershells wife.

Grasa, I was in a cook show long time ago where they very shortly explained about fig grades...
-for fresh eating
-for selling (commercial)
-for cooking
-for drying

they all have different stages of ripeness.
cooking one was the firmest, they can't use soft ones because the figs will melt  or lose their beautiful shapes.
so, with the firm ones, they grill, saute' or bake with touch of oil or honey or both combined. 
The figs caramelize while warming up on fire.

Sounds like a nice dish. Thank You for posting.