Just as delicious with red-fleshed plums, a mix of plums and figs, or a grating of darkly bitter chocolate over the top just before heading to the table.
300ml red wine
1 tbsp berry jam
2 tbsp honey
1 cinnamon stick
1 sprig rosemary and extra for serving
4 to 6 large figs
1 tbsp sesame seeds
Sweet tahini yoghurt
200g natural yoghurt
2 tbsp tahini (hulled)
2 tbsp honey
1 tbsp orange blossom water
1. Heat the oven to 180C. Bring the red wine, berry jam, honey, cinnamon stick and rosemary sprig to the boil, stirring. Simmer for 5 minutes or until reduced to about 200ml.
2. Cut the figs into quarters from the top, without cutting through entirely. Place in a snug baking dish lined with baking paper and spoon the wine reduction over the top. Bake for 15 to 20 minutes until the figs have softened.
3. Whisk the sweet tahini yoghurt ingredients in a bowl until light and smooth, then taste and adjust for sweetness.
4. Divide figs among four serving plates and spoon over any pan juices (removing the cinnamon and rosemary). Scatter with sesame seeds and fresh rosemary leaves and serve warm or at room temperature with sweet tahini yoghurt.
This recipe goes well with Jill's tomato risoni with silverbeet, feta, walnuts and honey.