Place the sugar and water in a saucepan over low heat and stir until dissolved. Place the peaches and figs in the bowl of a food processor and process until smooth. Add to the sugar mixture and stir to combine. Pour into a shallow 20cm x 30cm metal tin and place in the freezer for 1 hour. Use a fork to rake the top of the granita and freeze for a further hour. Repeat every hour for 3–4 hours or until set. Serves 6.