Cut each fig lengthways into quarters, keeping the base intact, and place in a lightly greased ovenproof dish.
Melt the ghee or butter in a small saucepan over medium heat, stir in the cardamom seeds, cinnamon sticks, lemon rind and honey and cook for 2 minutes until bubbling. Pour the mixture evenly over the figs.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes. Serve dusted with icing sugar accompanied by yogurt, crème fraîche or clotted cream, to be dolloped into the middle of each fig.