Melt the butter in a nonstick frying pan and place the figs into the frothing butter, cut side down. Fry for about 2 minutes until golden, then turn over.
Sprinkle the sugar over the figs and cook for 2 minutes. Pour in the Marsala and allow it to bubble up, then reduce the heat and simmer for a further 2–3 minutes to reduce the alcohol and produce a syrupy sauce.
Spoon into bowls and serve immediately with dollops of crème fraîche or mascarpone cheese.