Rinse the figs under cold tap water and pat dry with a paper towel.  

Slice each fig in half, lengthwise, place on a plate and drizzle the cut side with the honey.  

Heat a heavy-bottomed skillet or pan over medium-high and add the butter.  When the butter has melted, place the figs, cut side down, in the melted butter.  

Cook the figs for 5 minutes without moving them, then carefully turn them over and cook for another minute.  Remove the skillet from the heat, spoon the caramelized figs into glass goblets or dishes.   

Return the skillet to the stove. Heat the butter and juices until bubbly, then pour the lemon juice into the skillet. Bring to a boil while stirring and scraping the pan bottom.  

Lower the heat and simmer the sauce until slightly thickened, continuing to stir and scrape the bottom.  

Remove the skillet from the heat and spoon the sauce over each serving of figs, add a heaping spoon full of crème fraîche, serve and enjoy!