Using a small sharp knife, cut a cross on the top of each fig through the stem open slightly.
Combine honey, Vanilla Bean Paste, Rosewater Essence and 1 tbsp water in a heavy-bottom saucepan and heat gently until mixture comes to a simmer.
Add figs to honey mixture, standing up in sauepan. Cook for 1 minute spooning honey mixture constantly over fruit whilst cooking.
Transfer figs to a plate and top with additional poaching syrup. Serve with yoghurt or ice cream and garnish with pistachios.
To make this dessert dairy free, simply swap Greek yoghurt for coconut yoghurt or coconut ice cream.