Have ready a French sweet tart shell.

Cut the figs in half lengthwise. Set aside.

Melt the butter in a heavy bottom saute pan.

Whisk in the sugar and balsamic vinegar, and whisk to thoroughly combine.

Reduce the heat and carefully place the figs in the pan, cut side down.

Spoon the liquid over the top, and let the figs saute for about 2 minutes, then turn. Don't let them get too soft.

Remove the figs to a plate and set aside to cool. Do not throw away the liquid in the pan, you will need it for the glaze. When they are cool enough to handle, put them into the tart shell.

Take about 2 or 3 slices of the blue cheese, and break those slices into enough pieces to stuff each fig half. You can save the rest of the cheese for Chicken with Gorgonzola and Pistachios or what have you.

Carefully make a small indentation in the top of each fig. Put the cheese into the indentation.

Add the remaining butter to the juices left in the pan, the brown sugar and cinnamon. Whisking the whole while, watch carefully so the sauce does not burn. Let it get thick enough to stick to the back of a spoon, then take it off the heat.

Spoon the glaze over the figs, especially filling in those areas where there is no fig.

Refrigerate until ready to serve.

Presentation

Remove the rim of the tart shell and put the tart on a nice plate.

Cut a small slice and top it with a dollop of sour cream. Refrigerate the remaining tart.