Figs with Rose Petal Jelly

• 8 –12 figs
• juice and finely pared zest of 1 orange
• 4 tablespoons

Trim the stalks from the figs and put them in a single layer in a shallow pan with the orange juice and zest. Cook gently until the figs are tender, turning them over if necessary. Add the jelly, cook for a minute or two more and transfer the figs to serving plates, with the cooking juices poured over. This is delicious served with yoghurt or clotted cream. I have occasionally served it with