SHF #35 Figs and Flowery Fig Fools

This month's Sugar High Friday is hosted by the lovely Ivonne of Cream Puffs in Venice. Ivonne chose figs as her theme, and when she announced it I commented on her blog with the following.

'My favourite fig memory… Picking them fresh from a tree and eating them right away while walking with my hubby in Andalucia, Spain. Earliest fig memory: chewy fig rolls (biscuits) at my maternal Great Grandmothers home. Yummy, yummy figs and a great theme Ivonne!'

Nigella Lawson recreated (reproduced?) a recipe for her book How to Eat using a recipe by Pat Harrison on Masterchef. Turkish Delight Figs (pg 390) and though I love the syrup, I've always preferred it with apricots than figs. That said I immediately thought of the recipe and wondered if using the syrup with the figs it would work as a fool.... I've just eaten too much of it and I can tell you it definitely works as a fool.
Flowery Fig Fools (Could serve a minimum of 6 people)
I tinkered with the syrup recipe as I don't like it too flowery.
You'll need one carton of whipping cream for the fool.

For the syrup
175ml water
175g sugar
1 tablespoon rosewater (Nigella says to use 2 tablespoons of each, which I would find too much.)
1 tablespoon orange-flower water
juice of 1 lemon
Add the sugar and water to a pan, heat and stir until sugar dissolved, then boil for 5 minutes.
Take off the heat and add the flower waters and the lemon juice. Put it back on the heat and then boil for 2 minutes.
I only used 4 figs (which was ample, Nigella says to use 12 but then you'd be using them with all of the syrup and in a different way), washed and cut into quarters I put them in an earthenware dish and poured over approximately half of the hot/warm syrup. Left to one side to cool. I then whipped up one 284ml carton of whipping cream, put in the fridge ready for assembly.
I took out 2 pieces of fig to use as decoration later, then tipped the fig and syrup mix into a mini blender and whizzed it up for 2 minutes.
Then came assemble time. I would suggest small glasses in which case this would easily feed 6-8 people, more if you used little espresso cups. I then layered the cream and the syrupy fig mix.
I had some of the syrupy fig mix left over which I mixed with the remaining flower syrup which I'd put to one side. This will be really good poured over ice cream.... I don't have to try it to tell you how good it is, I just know it will be.