Figs in Red Wine with Lime Mascarpone

FOR A 3.5 LITRE SLOW COOKER. SERVES 4-6

Slow cooking the figs gives them a wonderful richness. The lime mascarpone adds a perfect balance of acidity to this classic dessert.

650g small figs

2 teaspoons grated lime rind

½ teaspoon ground cinnamon

pinch of ground cloves

60g brown sugar

1 cup red wine (such as Merlot or Shiraz)

juice of 1 lime or lemon

3 teaspoons redcurrant jelly

3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

For the Lime Mascarpone

50ml cream

2 teaspoons grated lime rind

250g mascarpone

juice of 1 lime

2 teaspoons icing sugar

Cut a 1cm deep cross into the top of each fig and place the figs in the slow cooker.

Mix the lime rind, cinnamon and cloves with 30g of the brown sugar and press this mixture into the figs. Mix the red wine with the remaining brown sugar, lemon or lime juice and redcurrant jelly and pour around the figs. Cover and cook on High for 3 hours or Low for 5 hours.

Remove the figs from the cooker with a slotted spoon and keep warm.

If cooker has been on Low setting, now turn the cooker to High for 10 minutes and add the lime or lemon juice and redcurrant jelly. When the liquid comes to the boil, stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 2 minutes more.

Serve the figs drizzled with the sauce and topped with a dollop of the lime mascarpone.

To make the lime mascarpone, heat the cream and lime rind to boiling point in a small saucepan. Remove from the heat and leave to stand for 15 minutes. Strain through a sieve, discarding the solids. Mix the infused cream with the remaining ingredients and refrigerate until serving time.