Grilled figs with prosciutto and sage

Cut 12 small ripe figs into quarters, starting from the stem and cutting almost to the base, then gently open out. Place a knob of butter and one sage leaf in each fig. Halve 6 slices prosciutto lengthwise and wrap a piece around each fig, tucking ends under the base. Place figs in a lightly greased shallow ovenproof dish. Drizzle with the juice of 1 orange and season with cracked black pepper. Place under a hot grill for 3-5 minutes or until butter is melted and prosciutto is slightly crisp. Serve warm.