12-15 fresh ripe figs, peeled
1/2 c. sugar
1 c. water
1 tbsp. butter
1 tbsp. cornstarch
3 tbsp. lemon juice

Combine figs, sugar, water and butter in a saucepan; bring to a boil, and simmer 5-8 minutes or just until figs are tender.

Combine cornstarch and lemon juice, mixing until smooth. Stir into fig mixture; cook over low heat, stirring constantly, until thickened and bubbly. Serve warm over ice cream or pound cake.