Poached Figs

• 750 g/1½ lb ripe, undamaged blackberries, washed
• juice of 2

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 m