Booze and fruit, in cahoots.


For the liquid, the ratio should be 3/5 port, 1/5 red wine and 1/5 orange juice, so adjust accordingly if you want to make more or less.

  • 12 figs, halved
  • 225 mls ruby port
  • 75 mls red wine
  • 75mls orange juice
  • Peel of 1 clementine
  • 1 tbsp of honey
  • Cinnamon
  • Cloves
  • Toasted flaked almonds
  • Vanilla ice cream

Heat the port, wine and orange juice in a pan. Add a pinch of cinnamon, a few cloves, and the honey, and stir to dissolve. Simmer the mixture until it has reduced by half, and become syrupy.

Add the figs and simmer for a further five minutes, then take off the heat and leave aside to cool.

Once cool, serve the figs with vanilla ice cream, a drizzle of honey and some toasted almonds.