Put the sugar in a small saucepan and add 1 tbsp of water. Put on the heat and let the sugar melt. DO NOT STIR!
Prepare a sheet of baking paper on a tray and lay that ready to go. Have your roasted hazelnuts close by to put into the caramel once ready too.
As soon as the big bubbles of sugar disappear it will brown really quickly so do not walk away as it can burn in seconds! As soon as the sugar has a nice golden brown tint (you can also smell when it's ready too) take of the heat and add the hazelnuts and stir through. Put it onto the baking sheet quickly and leave to cool. Spread it out a bit so it will be easier to cut later.
Finely grate some zest from the orange and put in a bowl with the mascarpone, rosewater, honey and whipping cream. Stir together and add more of one or the other to taste
Cut the figs into halves and arrange three halves on one plate (you can do more but I thought 3 halves per person is more then enough for dessert).
Once the caramel is cooled chop it up with a knife until you're left with crumbly bits.
Put the mascarpone on top of the figs and sprinkle some of the caramel nuts on top.