Ingredients serves 6
 
300gms (10.5 ounces) figlettes
 
Good quality cheese (suggest Brie or similar)
 
Syrup
 
1 cup of sugar
 
1 cup of water
 
1 sprig of rosemary
 
1 orange peel
 
3 tablespoons of liqueur Muscat or port
 
Method
 
Bring water and sugar to the boil in a heavy based saucepan over a high heat. Stir until sugar has dissolved. Stop stirring once the liquid becomes clear, and allow the mix to rapidly boil for about 4–5 minutes or until the syrup has slightly thickened and turned into a light caramel. Remove from the heat and add liquor (be careful when adding as the caramel will bubble up and spit a little). When the caramel bubbles die down add the rosemary, lemon peel and figlettes.
 
Store cooked figs in a container and keep in the fridge, serve at room temperature. 
 
When figs have cooled down to room temperature serve with a good quality (local) creamy white mould cheese.

Dark plum and dried fruit characters in the wine are a good match for this after dinner dish.
 
Chef: Veronica Zahra
 

Pair with Jacob's Creek Reserve Shiraz