In the weeks running up to Christmas I use dried fruits at a fantastic rate and can’t quite think why I abandon them afterwards. Probably because I overdose on them. They do have an amazing natural sweetness, are fantastic married to alcohol and spices, and are relatively cheap. For this recipe I’m using dried figs, but you could cook and reduce the poaching liquid and then add fresh figs to it and proceed as per the rest of the recipe to achieve a less sweet, and more presentable, result. Lovely served warm with cream or over a high quality vanilla ice cream.

Herbs are little used here in puddings though both thyme and rosemary are especially good flavourings for sweet sauces and such.

Ingredients - serves 6

500g dried figs
2 sprigs of fresh thyme
500ml red wine
3 tbsp honey

Method

Combine the wine, honey and thyme in a saucepan and bring to the boil, stirring until the honey has dissolved. Add the figs and poach at a simmer for about an hour, turning the figs from time to time if they’re not completely covered by liquid. Remove the figs to a serving dish and discard the thyme twigs. Increase the heat and reduce the cooking liquid to the consistency of a light syrup. Divide the figs between bowls and drizzle some of the syrup over them - serve with cream or ice cream and a dry biscuit such as macaroon or cantuccini.