Peel and core the pear and remove the tough stems from the figs. Dice both into bite-size pieces (the figs will be in around 8ths, depending on size).

Toss the pear and fig pieces in the balsamic vinegar and roast for 20min at 375F/190C.

Remove from oven, toss the pieces of fruit in the juices that have formed so they take on the flavor/stickiness, and allow them to cool while you prepare dough - they can also be roasted ahead of time and used cold.

Mix the dry ingredients - the flours, sugar, salt, baking powder and cinnamon - then rub in the butter to form breadcrumbs. Add the buttermilk and vanilla, mix lightly, then the fruit and mix gently until combined.

Tip the mixture onto a well-floured surface, flatten and shape into a circle or rectangle and cut into triangles or squares/rectangles.

Carefully transfer onto a baking sheet lined with parchment paper and bake at 375F/190C for 18-20mins until they are lightly golden. Remove to a cooling rack.