Desserts Recipes - Poached Figs in Cassic with Cinnamon Sauce Recipe

Ingredients

Serves 4

• 300 ml/1/2 pint red wine

• 150 ml/1/4 pint cassis

• 2 cinnamon sticks

• 2 strips of lemon rind

• 2 strips of orange rind

• 300 ml/1/2 pint water

• 12 large firm ripe figs, washed

Sauce:

• 150 g/5 oz Greek yogurt

• 2 tablespoons Greek honey

• 1 teaspoon ground cinnamon

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Method:

1. Place the wine, cassis, cinnamon sticks, citrus peel and water in a large saucepan and bring to the boil.

2. Add the figs, cover the pan and simmer gently for 10 minutes until the figs are just tender. Do not overcook or the figs will fall apart.

3. Remove the figs with a slotted spoon and place in a serving dish. Bring the poaching liquid to a rolling boil and simmer until it is reduced by half and is thick and syrupy. Pour over the figs and leave to cool.

4. Meanwhile, combine all the sauce ingredients and set aside to allow the flavors to develop.

5. Serve the figs at room temperature with the cinnamon sauce.

Note: Fresh figs can be disappointingly lacking in flavor. The best figs are those enjoyed straight from the tree. however, this method of poaching them in a blackcurrant liqueur and red wine will add flavor to the fruit.