Bring the vinegar, water, maple syrup, salt and seasoning to the boil in a pan, briefly simmer.
Cut the carrots diagonally into slices approx. 3/4 cm thick, add to the stock, bring to the boil and simmer for approx. 5 mins. Slice the figs and add them to the pan. Drain the figs and vegetables, allow to cool slightly, arrange on plates.
Tear apart the burrata, place on top of the pickled fruit and vegetables, garnish with basil oil, balsamic, sea salt and basil.