The fig season is one of my favourite times of the year. We’re lucky in that we’ve got both purple and yellow figs. For this recipe I prefer to use the more robust purple figs. I’ve got another recipe for the yellow ones. Again the measurements are rough and I normally allow 2-3 figs per person.
Purple figs, left whole
Glass red wine
Spoon or two of sugar
Couple of cloves
Bring the wine to the boil with the sugar, cinnamon and cloves and reduce down slightly for about 5 minutes. Add the figs and cook gently for a further 10 minutes. Turn off heat and leave to cool. Serve with mascarpone cheese mixed with vanilla and some icing sugar.