Ingredients

• 1/2 bottle light red wine
• 3/4 cup castor sugar
• 1/2 cinnamon stick, broken into shards
• peel of one orange, cut into broad strips
• 500g dried figs

 

Method

Place wine, sugar, cinnamon and zest into a saucepan and heat gently stirring to dissolve sugar. Add the figs and poach until plump and tender. Strain the syrup reserving the figs, orange zest and cinnamon. Simmer the remaining syrup gently until reduced, pour over the reserved figs and allow to cool. Refrigerate until required. Serve at room temperature with full fat blue cheese and walnut biscotti.

 

 

Method