Locally grown figs are widely available in season – and very tasty straight from the tree – but this recipe uses dried figs, so can be made at any time of year.
1 kg Higos secos (Dried figs)
1 litre red wine
500 g sugar
3 cloves
1 cinnamon stick
Soak the figs in the wine for about one hour. Put everything into a casserole pan and cook well until the wine is reduced. Leave to cool.
Serve in a ceramic dish with, if you so desire, some nuts and a bit of cream.