It’s simple really – take some whole dried figs, a half bottle of sweet Muscat, three swathes of orange peel and a large tablespoon of flavoursome thick honey, mix all and bake at around 180C, covered, for an hour. During those precious 60 minutes those exotic little blighters swell and plump themselves into something approaching rampant exhibitionism.
I added an almost equal amount of water to the liquid before baking and then reduced the remaining liquid (with the addition of a heaped teaspoon of sugar) to form a sticky sauce. This wasn’t used in the photos but warmed and poured over a decent vanilla ice-cream made a dessert in itself.
Serve warm with a little cream.