Mulled figs with sweet orange mascarpone

SERVES 4

PREP TIME: 20 MINUTES

COOK TIME: 15-20 MINUTES

This is an outrageously lush pudding (or an even more decadent breakfast). I think the figs are best still slightly warm, but you can cook them in advance and let them steep in the syrupy liquid in the fridge.

FOR THE MULLED FIGS:

1 ½ cups red wine

½ cup lightly packed brown sugar

¾ tsp ground cinnamon

¾ tsp ground cloves (or 1 tsp whole cloves)

8 large fresh figs (or 12 small ones)

FOR THE MASCARPONE:

250g mascarpone

Finely grated zest of 1 orange

1 tsp natural vanilla extract

1 tsp icing sugar

1 Put the wine, sugar and spices in a medium pot.

Bring to a simmer over medium heat, stirring until the sugar has dissolved. Prick the bottom of each fig with a fork and add them to the pot, bottoms down. Cover and simmer gently — the liquid should be trembling, not bubbling — for 15 minutes, until the figs are soft but not mushy. If you’re using small figs, check them after five minutes.

2 Carefully transfer the figs to a serving bowl. Pour over a little of the liquid and set aside. Return the pot to the heat and simmer for about 10 minutes, until the liquid is syrupy.

3 While you’re waiting, put the mascarpone in a bowl and beat in the orange zest, vanilla and sugar.

4 To serve, divide the figs between four shallow bowls. Pour over the syrupy sauce and add a dollop of mascarpone on the side.