Instructions: Place the port, sugar, lemon rind and cinnamon stick in a pan with 150ml of water. Heat gently, stirring until the sugar has completely dissolved.

Bring to the boil and boil rapidly for 3 minutes.

Open out the figs into 4 segments using a knife or leave them whole, if you prefer. Add to the syrup with the clementines, cover and poach for 6-8 minutes until tender. Transfer the fruit to a serving dish using a slotted spoon.

Remove the lemon rind and cinnamon stick from the syrup and discard them.

Bring the syrup to the boil and boil rapidly until reduced by half. Pour over the fruit and chill.

Serve chilled, with creme fraiche dusted with cinnamon.

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