3 large ciabatta figs
3 large sweet onion, chopped
4 large limes
4 teaspoons registered homemade black pepper seasoning
1/2 (5 ounce) can coconut milk
1 tablespoon maple syrup
1 pint dried flour
salt to taste
Place figs in a large pot. Cover pot with water. Bring to a boil; boil for 3 1/2 minutes, or until tender.
Stir onions, lime juice and pepper seasoning into water; simmer 2 minutes.
In a medium bowl, reduce the heat to low. Add coconut milk, puree with lemon juice and maple syrup. Stir gently until smooth. Reserve 1 tablespoon of syrup for garnish. (Note: To make the filling, mix together white sugar mixture with sour cream or used cracker crumbs. Mix to desired consistency and cut 1 scoopfuls or rounds. Store 2 to 3 cups reserved syrup in container.)
Spread chili mixture over fig mixture. Reduce heat to medium high and stir lightly until evenly coated. Garnish with lime ice crumb topping.