Port Poached Figs.

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.