Dry roast the pistachios in the syrup and cinnamon in a small pan for 4 - 5 minutes stirring continuously. Set aside.
Gently press the cardamom pods with the blade of a knife to open without crushing. Heat the maple syrup, rosewater and cardamom together with the orange rind.
Brush the figs with the syrup and grill under a hot grill for 4 - 5 minutes.
Serve with the rose syrup sauce and pistachios sprinkled on top.
Note: Figs are an alkalising food and help neutralise acidic conditions resulting from a diet high in meat and refined food.