Roasted Figs With Red Wine-Fig Sauce

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20 purple figs (about 1 1/2 pounds), stems trimmed

2 tablespoons melted unsalted butter

1/4 cup plus 1 tablespoon sugar

1 cup dry red wine

2 mint sprigs

1 cinnamon stick, broken in half

Ground allspice, for sprinkling

Vanilla ice cream, for serving

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