Instructions: Ice cream, lightly whipped cream or mascarpone to serve

To prepare figs: Rinse figs under hot water, drain and place in bowl. Pour brandy over figs, cover and set aside for 6 hours or overnight. Remove figs from brandy, reserving brandy, and set aside.

To poach figs: Pour brandy into a medium saucepan and add all other ingredients except ice cream, whipped cream or mascarpone. Place saucepan over low to medium heat and simmer gently for 30 minutes. Strain mixture through fine sieve and discard spices and citrus zest. Return syrup to pan and add figs.

Place pan over low to medium heat and simmer gently for about 1 hour, or until figs are soft but not disintegrating. If using other dried fruit, they may need only about 15-20 minutes of poaching. Remove figs from syrup.

To adjust syrup for serving: Check thickness of syrup by placing a spoonful on a cold plate. The consistency should be like that of a sauce, not too thin and watery and not too thick. Reduce further or dilute as necessary. When syrup is at desired consistency, taste it. Add a little more lemon juice if it is too sweet.

To serve: Slice figs in half and serve with a little syrup poured over and some mascarpone, lightly whipped cream or ice cream on the side.

Serves 8

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