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Preheat the oven to 425F.
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Carefully wash the figs and pat dry.
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Cut off the stems and cut a cross into the base of the stem to a half inch above the base of the fig.
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Carefully pull the four fig quarters outwards.
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Place the fruits in a baking dish.
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Sprinkle sugar in the openings of the figs and drizzle with the VOM FASS Cognac X.O.
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Bake the figs in the middle rack of the oven for 10 to 15 minutes, until they are soft and the sugar is melted.
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Take the figs out of the dish.
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Mix the heavy cream in with the remaining juice, stir and pour equally on four dessert plates.
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Place the figs on the cognac cream and chill in the refrigerator for about 30 minutes.
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Before serving, garnish with mint leaves and sprinkle with confectioner's sugar.
