Poached figs

From issue #10.
Photography by 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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