Instructions: Place a small heavy based pan onto a moderate heat. When the pan is hot, pour in the port and reduce it by 2/3rds. Remove the pan from the heat and leave until cool.

Preheat a hot grill.

Place the fruits onto a baking sheet lined with tin foil and sprinkle with the muscavado sugar.

Half whip the cream with the caster sugar and then pour in the cooled port.

Place the fruits under the grill for 10 minutes. Check the fruits during this time to ensure they cook evenly. The fruits should be grilled until dark brown.

Remove the figs after 5 minutes and continue to cook the remaining fruit.

Notes Serve the fruits with the port syllabub and a selection of biscuits eg amaretti, shortbread or French macaroons.

NOTES : A fabulous combination of flavours, this dessert offers a lighter alternative without compromising on flavour.

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