An interesting and excellent fig salad recipe

In the unlikely event you have a fig tree and run into the problem I've suffered lately - namely the figs bursting open before they're fully ripe - I tested a recipe I remember reading about.

Rinse about ten figs and cut off their stem ends (the stem end is even less ripe than the burst end)
Then quarter the figs and sprinkle about half a tablespoon of sugar and half a tablespoon of balsamic vinegar over them.
Let them marinate for about a half hour and you have a superior salad.

Of course, I would rather that the darn figs hadn't burst in the first place. Oh well, at least we enjoyed a few truly ripe ones before this rainy period came on.