Poached figs

From issue #10.
Photography by Photography by Vanessa Wu.


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


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.