Marzipan and chocolate stuffed figs in red wine syrup

Serves 6

Although I'd usually serve three figs per person, this is such a rich filling you only need two. It's better to use slightly under-ripe figs - they can withstand the cooking more easily.   Diana Henry

Ingredients

Figs                12              4

Marzipan         50g           20g

Plain chocolate 30g            10

Walnuts           20g             07  

(roughly chopped)

Red wine         300ml         100

Caster sugar      60g              20

plus an extra 3tbs (1tbs) for sifting over the fruit  

Cassis             1 1/2 tbs         3 tsp  

To serve

Greek yogurt    200g              70

Mascarpone       50g              17

Icing sugar to taste

Method

Trim the tip off each fig. Cut a cross in the top but don't slice right through - you want to end up with a fig which just gently opens like a flower. Press the fig open - but don't flatten it - and stuff each one with the chocolate, nuts and little chunks of marzipan until you've used everything up. Carefully push the figs back into shape, without squeezing out the stuffing. Place them in a small oven proof dish where they'll all fit snugly.

Put the wine and 60g caster sugar into a saucepan and heat gently, stirring a little to help the sugar dissolve. Once it's melted, turn the heat off and boil the liquid until it's reduced by a third. Add the cassis. Pour the syrup round the figs, spooning a little of it over each fruit, then sprinkle each one with the extra sugar - this will just help it to caramelise a little. Put the figs into an oven, pre-heated to 180 C, and cook for 15 minutes. They should be soft and cooked, but not collapsing.

Mix the yogurt and mascarpone together. Add icing sugar to taste (remember that you're serving it with something very sweet) and keep in the fridge.

Leave the cooked figs to cool a little and either serve warm or at room temperature with the cream.  

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