Step 1: Preheat a small oven or toaster oven to 200°C (400°F). Halve the fresh figs. In a small bowl, toss the fig halves with 3ml of olive oil and a pinch of cinnamon. Arrange them cut-side up on a small baking sheet. Roast for 6-8 minutes until slightly softened and caramelized. For 'HARD' difficulty, achieve a perfect balance of tender interior and lightly caramelized exterior without overcooking.

Step 2: While figs roast, prepare the pistachio crumble. Roughly chop the shelled pistachios. In a dry skillet over medium heat, toast the chopped pistachios and oats for 3-4 minutes, stirring constantly, until fragrant and lightly golden. Be careful not to burn. For 'HARD' difficulty, ensure even toasting for consistent texture. Remove from heat and mix in the remaining 3ml of olive oil and a pinch of cinnamon.

Step 3: Prepare the orange blossom drizzle. In a small bowl, whisk together the honey and orange blossom water until well combined. The mixture should be fluid enough to drizzle. For 'HARD' difficulty, ensure a perfectly smooth and consistent drizzle consistency.

Step 4: To assemble the parfaits, divide the Greek yogurt among 4 serving glasses or bowls. Arrange the warm roasted fig halves artfully on top of the yogurt. Sprinkle generously with the pistachio crumble. Finish with a delicate drizzle of the orange blossom honey over each parfait. Serve immediately to enjoy the warmth of the figs and the crunch of the crumble.