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Remove the stracciatella from the refrigerator and allow to come to room temperature.
Heat a heavy-based non-stick frying pan over medium-high heat. Slice the figs in half and sprinkle the cut sides with brown sugar. Place the figs, sugar-side down into the pan and cook until nicely caramelised. Remove from the pan and place, cut side up on a plate to cool.
Meanwhile, heat the vegetable oil in a small saucepan over medium heat to 170˚C. Add the rosemary leaves and cook just until golden. Drain on paper towel.
To serve, empty the chips onto a platter. Scatter with torn pieces of burrata or stracciatella and season with a little salt and pepper. Top with the cooled figs/pears and prosciutto. Scatter with the toasted nuts and fried rosemary leaves. Drizzle with vincotto and a little olive oil.