SERVES 4–6
3 tablespoons red wine
2 large pieces of thinly pared orange rind
3 tablespoons caster sugar
1 cinnamon stick
6 cloves
1 sprig fresh mint
24 small figs or 12 large figs, peeled
〉〉 Pour 135ml/4½fl oz water and the wine into a saucepan, add the orange rind, sugar, cinnamon, cloves and mint and simmer for ten minutes. Add the figs and cook over a low heat for six minutes.
〉〉 Lift out the figs with a slotted spoon and put them into a serving bowl. Simmer the cooking liquid for a further 15 minutes, then strain it into a dish, reserving the orange rind, and leave to cool.
〉〉 Cut the orange rind into very thin strips and add to the compote. Pour the sauce over the figs and chill in the refrigerator.