Figs in red wine

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Step 1

Put the wine, orange juice, zest, honey, vanilla, cloves and star anise in a saucepan and simmer gently for five minutes.

Step 2

Pierce the figs a few times with a cocktail stick to help liquid penetrate and carefully lower into poaching liquid. Cook partially covered for 15-20 minutes, gently turning over once or twice.

Step 3

Remove with slotted spoon and transfer to a bowl. Raise heat and boil syrup until reduced and slightly thickened then stir in butter. Serve hot or cold with ice cream or yoghurt and sticky juice on top.