Spread the sugar on a plate, then roll each fig in the sugar until lightly coated.

Heat a cast-iron or other heavy skillet on medium-high heat. Cook until the sugar begins to melt and caramelize, becoming an amber color. Turn the figs over and cook for another minute or so, then place on a serving dish to cool slightly. Turn off the heat.

If using the Crème Fraiche: Immediately whisk it in the pan, stirring to dissolve the remaining caramel/sugar in the still-hot pan. This should take less than a minute. Add the orange flower water to the melted cream, and then pour over the figs. Serve immediately.

If using the Greek Yogurt: Don't add it to the hot pan (that's where I went wrong the first time!). Instead, mix the yogurt and the orange flower in a small bowl, and simply place a dollop on top of the figs. (An alternate presentation: Place a spoonful of the yogurt on the bottom of the bowl or plate, and arrange the figs on top.) Serve immediately.