michelle picker cooks

This Nigel Slater recipe was intended as a dessert to be served with all it’s syrup. I decided instead to serve the figs as delightful cold morsels.

In a saucepan place 375g (8oz) of dried figs, a bottle of red wine, 3 tablespoons of honey and a few sprigs of fresh thyme. Bring to the boil and simmer until the red wine becomes a thick syrup and almost evaporates. Allow to cool to room temperature or chill before serving.