Cassis Figs

For the cassis figs, caramelize the sugar in a saucepan, extinguish with currant juice, add cinnamon, cloves, orange juice and zest, and reduce vigorously. Stir again and again during this process.

Carefully peel and halve the figs and add to the reduced sauce. Bring to the boil again briefly and then allow to marinate well for a few hours.

Pour some cassis sauce onto a dessert plate, arrange the fig halves decoratively on top and serve.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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