Coarsely crush the peppercorns then shake through a sieve to remove the fine dust. Set aside.
Combine the yoghurt and honey, stirring well. Cut the figs in half and sprinkle the cut-sides with sugar.
Melt the butter in a non-stick frying pan and sizzle the figs for a minute or two, cut-side down.
Arrange three fig halves on each plate and add a dollop of yoghurt. Scatter with the crushed peppercorns and serve.