Clean the figs and cut them into eighths. Then arrange on two plates in a fan shape. Whip the Cremefine with vanilla sugar and set aside.
Melt the sugar in a coated pan without fat, feel free to use a slightly higher temperature, but be careful – it should not caramelize properly.
Once the sugar is completely liquefied, pour some orange juice into the pan, the bottom should be covered.
Be careful not to let it steam!
At first this syrupy sauce will bubble a lot, a little more orange juice usually helps. When the sauce is the right consistency (I found it to be buttermilk-like), add half a teaspoon of cinnamon – it’s better to add it in small amounts or it can become bitter.
The sauce can also be reduced further, depending on personal taste. Garnish the figs with the sauce while it is still hot and serve with the cremefine set aside.