1/2 cup (125 mL) balsamic vinegar
3 tbsp (45 mL) packed brown sugar
6 fresh figs
3/4 cup (175 mL) mascarpone cheese
In small saucepan, bring vinegar with sugar to boil over medium-high heat; reduce heat and simmer until reduced to scant 1/4 cup (50 mL), about 10 minutes. Keep warm. (Make-ahead: Let cool; store in airtight container for up to 1 month. Rewarm to continue.)
Cut figs in half. Brush with one-quarter of the balsamic glaze. Place on greased grill over medium-low heat; close lid and grill, turning once, until softened, about 6 minutes.
Arrange 2 halves on each plate; add spoonful of mascarpone. Drizzle with remaining glaze.