Lyn de Reggie / Passata! O heavens' tomato! February 2008
12 whole fresh figs (750g)
100g blanched whole almonds (If y
ou wish, so you can add an almond in the middle of each fig before cooking)
2Tbs lemon juice
1 cinnamon stick
Dissolve sugar with 3 cups water, add honey, zest, lemon juice and cinnamon stick.
Add figs and gently poach covered for 30 minutes.
Remove figs and reduce sauce then spoon over the figs.
Serve with Greek style yogurt or icecream.