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4
Medium
By Liam Tomlin
Published 2005
Mix together the sugar syrup, Port, balsamic vinegar, cinnamon and star anise in a heavy-based pan and bring to the boil. Lower the heat to a simmer and reduce by a quarter. Remove from the heat and allow to cool. Prick the figs all over with a fork, place into the syrup and allow them to macerate for 6 hours before removing them from the liquid.