Booze and fruit, in cahoots.
Ingredients
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.