Cassis Figs

For the cassis figs, first preheat the oven. Peel and halve the figs and place them in an ovenproof baking dish.

Bring the orange juice, raspberries and sugar to the boil. Strain through a sieve and then pour over the figs. Add vanilla bean, cinnamon and cassis and cover with aluminum foil. Poach at 170 °C for about 10 minutes.

Remove the figs from the juice. Mix cornstarch with a little water, bring juice to a boil again and lightly thicken with cornstarch. Pour juice back over figs. Serve the cassis figs hot or cold.

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