Poached figs
Photography Photography by Vanessa Wu.
INGREDIENTS
300 grams caster sugar
100 ml water
125 ml red wine
1 cinnamon stick
400 grams whole, dried figs
To serve
good vanilla ice-cream sheets of gold leaf
METHOD
Put the sugar, water, wine and cinnamon stick in a saucepan and bring to the boil, stirring to dissolve the sugar.
Add the figs and simmer for 25 minutes. Cool then store in a sealed container in the refrigerator. The figs will keep for several months in the syrup.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.