Instructions: Sour cream, creme fraiche or whole milk yogurt for topping

In a medium saucepan, combine wine, water, sugar, cloves, allspice, cardamom, cinnamon and bay leaf. Heat to boiling, stirring, until sugar is dissolved, about 5 minutes. Add figs.

Cover and cook over very low heat, about 30 minutes. Uncover and continue simmering a little longer if needed, until syrup is slightly thickened and reduced, about 10 minutes. Refrigerate until chilled, at least 1 hour.

Serve topped with spoonful of sour cream or yogurt.

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