Place the blackberries, lemon and orange juice in a liquidizer or food processor, and blend until smooth. Strain through a fine sieve into an enamel or stainless steel saucepan, and discard the pips.
Add the sugar and red wine. Bring to the boil over a medium heat, then reduce the heat, simmer, and skim when necessary. When the sugar has dissolved, poach the figs, 4 at a time, for 4–5 minutes depending on ripeness. Remove the figs to a glass bowl as they finish cooking.
Bring the blackberry purée to the boil and reduce to about
© 1995 Kit Chapman. All rights reserved.