Instructions: Pare the rind from the orange and lemon and place in a medium saucepan.

Squeeze and add the orange and lemon juice with the wine sugar and cinnamon stick Bring slowly to the boil on the simmering plate stirring occasionally.

Add the figs to the pan return to the boil cover and cook in the simmering oven for 20 minutes until plump and soft.

Remove figs rind and cinnamon with a slotted spoon; transfer to a serving bowl.

Return the liquid to the boiling plate and bubble until syrupy (about 5 minutes).

Pour over the figs then cool cover and refrigerate.

If wished warm figs in the syrup for 3 to 4 minutes then serve with mascarpone or ice cream.

The figs can be kept covered in the fridge for up to one week. Just stir occasionally. Or place in jar and shake from time to time to keep the top of the fruit moist. These figs are delicious served either warm or cold with mascarpone cheese or a good quality vanilla ice cream.

Serves 6

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