Cherries and figs in port vinegar

Feed your sweet tooth with this port-spiked pud that's brimming with flavour.
  • 8 tsp port
  • 1 orange, juiced
  • 2 tsp sugar
  • 4 fresh figs
  • 125g raspberries
  • 50g butter, melted
  • 3 tsp biscuit crumbs
  • 3 tsp crushed pistachio nuts
  • 250g fresh cherries
1) Pour the port, orange juice and sugar into a saucepan. Heat and reduce by half on a medium heat. Cut the figs into quarters.

2) Put the raspberries into the melted butter and roll them around to get a good coverage. Coat half with biscuit crumbs and the other half in crushed pistachio nuts.

3) Add the figs and the cherries to the warm reduced syrup and toss to cover. Gently soften the fruit without cooking.

4) Pile the fruit into glasses pour over any remaining cooking port juice.

Cook's Notes: Don't overcook the fruit, just allow to be slightly soft.
Franck has used a chemistry pipette for serving the sauce; it's the kind of thing that will really surprise your guests and get the conversation flowing.
You could also use strawberries, rhubarb or blackcurrants.

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