Dried Figs Poached in Jasmine Tea with Two Sauces

• 12–16 dried figs
• 1½ pt / 850 ml jasmine tea
• 2

Put the figs in a sieve, and pour boiling water over them to remove any oil or preserving spray. Poach them gently until tender in the jasmine tea together with the bay leaves. Remove them from the syrup with a slotted spoon, and put them to one side. Discard the bay leaves. Reduce the liquid to about 7 fl oz