A seasonal recipe for late summer from Nigel Slater’s ” Tender: Volume 11″
Put the figs into a stainless steel pan. Pour the red wine or port over the fruit together with 125 ml water. Tuck the vanilla pod underneath and drizzle over the honey and redcurrant jelly.
Simmer gently for 30 minutes or so, until the fruit is tender.
Lift the figs into a serving dish then bring the juices to the boil. Boil until about half has evaporated and they have thickened into a dark red glossy syrup.
Strain the syrup over the figs and set aside to cool. Serve at room temperature.