A fruity, light dessert perfect for autumn when fresh figs are in season. Also great to keep leftovers and serve over muesli or porridge the next day for breakfast.

Ingredients

6 whole ripe figs, cleaned and sliced in half

Half cup late harvest Semillon (or similar sweet white dessert wine)

100mL Pukara Estate Red Wine Liqueur Vinegar

2 tsp rosewater

4 cardamom pods

1 vanilla bean, split

Crème fraîche and crushed caramelised pistachios for serving

Method

In a shallow pan, add the wine, Liqueur Vinegar, rosewater, cardamom pods, and vanilla bean. Bring to a gentle simmer for 4 minutes.

Add the halved figs and cook on low heat for 1 minute, then turn and cook for a further minute or until soft but not falling apart. Remove figs from the pan and place in a serving bowl.

Top with crème fraîche and crushed caramelised pistachios, then drizzle with a little of the poaching liquid. Serve immediately.