Instructions: Prep: roughly chopped the fruit so that they are about the same size.

1. In a bowl soak the dried fruit in water overnight until swollen. Drain off the liquid and return the fruit to a bowl.

2. Preheat the oven to 350F (180C/Gas 4). Cut each fig in half and carefully scoop out the flesh to leave a thin shell. Chop the flesh, add to the dried fruit mixture and stir gently. Spoon all the fruit into the fig shells and arrange in a single layer in a shallow ovenproof dish.

3. Combine the honey, orange rind and juice, cinnamon, fennel seeds, anisette or brandy and pour over the figs. Cover with foil and bake for 20 minutes, basting occasionally.

4. Meanwhile, lightly fold the orange flower water into the creme fraiche.

Divide the warm figs between serving dishes and scatter over the pine nuts.

Serve with the orange flower water creme fraiche and dust with cinnamon.

Paul draws on flavors from around the world, especially the Orient and the Mediterranean - he calls his style Eurasian. Cookbooks: Virtually Cheese (Kyle, Cathie). And there are two more books this year: The Ultimate

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.