Figs, red wine and fruit jelly

Method

1. Put the fruit into a stainless steel pan. Pour the red wine/port over the fruit along with 125ml water, then tuck the vanilla pod underneath and trickle over the honey and fruit jelly.
2. Simmer gently for 15-20 minutes or so until the fruit is tender.
3. Lift the figs into a serving dish, then bring the juices to the boil and keep an eye on them until about half has evaporated. You will have a dark red, glossy syrup that will thicken even further, almost to the consistency of liquid honey, as it cools.
4. Strain the syrup over the figs and put aside to cool. I serve these at room temperature.