[Angie and Robert]

I will try and remember!

As many fresh green or black figs that will fit snugly into a shallow oven proof dish, score a cross in the tops of these, pour over enough white wine to a third of the hight in the dish, sprinkle over a small amount of sugar.Then pour about a teaspoon of vino cotto into each fig.

Cover with foil and bake in an oven about 170c for about 20mins, then remove foil for last 10mins, my oven is a bit fierce so you will need to check to make sure it is not undercooked or burnt!, it is ready when the figs are really tender but retain their shape and the sauce is reduced to a lovely syrupy consistency, lovely with mascapone, and as I previously said freezes really well,
We have 4 fig trees so if anyone is close enough to me they are welcome to come and collect some and give this really easy recipe a try.

Angie