Instructions: Put all the figs in a shallow ovenproof dish and pour over the wine, honey, 1 teaspoon of rosewater and the strip of lemon rind. Cover and bake until tender for about 15 minutes at 200C/gas 6. Remove from the oven and leave to cool, then add the rest of the rosewater to the sauce.

To serve, cut each fig in a cross over the top, but not all the way through and then dollop over some creme fraiche and sprinkle over some almonds. Pour the sauce around the figs.

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