Preheat the oven to 200'C.
Trim the stalk and cut a cross into the top of each fig. Place a small piece of butter into each cross and sprinkle the sugar over the top. Bake in the oven for five minutes or until the fruits are soft.
Wash the plums, remove the stone and cut the fruit into small cubes.
Melt the sugar in a saucepan to form a caramel. Add the plums and stir to coat in caramel. Add the red wine and cook over a low heat until the fruit is soft. Transfer the mixture to a food processor and blend to a puree before passing through a sieve. Set aside until ready to serve.
Place the sugar in a saucepan and melt to form a caramel. Add the peanuts to the pan and then pour the mixture onto a silicone baking mat or baking parchment and leave to cool. Once set, break the caramel into pieces.
Whisk the cream, the honey and lemon zest together until firm and then chill in the fridge.
Use spoons dipped in hot water to form quenelles and place alongside each fig. Drizzle the plum coulis on to the plate and finish with shards of peanut brittle.
«Take care not to overwhip the cream - you just want it to hold firm. If overwhisked, the cream will split.»