By Paul Gayler
Purple figs are best for this dish. During summer I like to serve some fresh berries sprinkled around the figs.
For the syrup, put the sugar, wine and cinnamon in a saucepan that is just large enough to hold the figs in a single layer. Bring slowly to the boil, stirring to dissolve the sugar, and simmer for 4-5 minutes. Add the figs and poach for 4-5 minutes, or until just tender. Remove the figs with a slotted spoon. Boil the syrup until reduced to half its volume.
Purée 4 of the figs in a blend