Method

Wash and cut off the stems of approximately 12 figs. Score the figs through the cut end in a cross, like Brussels sprouts, to ensure they cook through. Place in a shallow oven-proof dish scored side up. Pour over approximately half to ¾ of a cup of Port, and sprinkle with brown sugar and ½ a teaspoon of cinnamon. Place in the oven at 180°C for approximately 30 minutes. Serve slightly warm, with some syrup to cover and a swirl of mascarpone and finish with some almond flakes and a few mint leaves. If you’ve not got Port, Brandy or Sherry can be substituted.

A very easy recipe which takes 5 minutes to put together and can be baked in the oven while you are serving up your mains. It is delicious with the creamy texture of the mascarpone and the sharp, sweet syrup and figs.