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POACHED FIGS IN FILO

with Vanilla Ice Cream and served with a Red Wine Syrup

100g crème fraiche
150g toasted almonds
8 figs
8 sheets filo pastry
20g melted butter
Poaching liquor
200ml ruby port
1 bottle red wine
2 cinnamon sticks
5 star anise
5 cloves
2 cardamom pods
1 vanilla pod

Method:
1. Place all poaching liquor ingredients in a pan and bring to the boil. Add the figs. Cook for 8 – 10 minutes then take figs out of the liquor.
2. Reduce liquor into syrup.
3. Place figs in cool place. Dry excess liquid off.
4. Put flaked almonds on a tray and roast in the oven until golden brown.
5. Cut filo pastry into large square, double sheets, enough to cover figs. Brush each sheet with melted butter
6. Wrap figs in the pastry and brush outside with melted butter.
7. Cook at 200 degrees Centigrade for about 10 minutes or until golden brown.

To Serve:
Place some of the syrup on the bottom of a plate and place wrapped figs in filo on top, garnish with a quenelle of crème fraiche, and sprinkle with toasted almonds.