Dried fruits appear in the Christmas cooking of all European countries. Usually they are included in breads or cookies. In this recipe they are cooked as a compote – a good alternative to the heavy desserts popular at Christmas. Use the dried figs that are sold in a ring or crown for this recipe.

Ingredients

• about 30 dried figs
• 1 ½ cups red wine
• 1 2-inch cinnamon stick
• 2 bay leaves
• 2 tablespoons sugar
• Extra cinnamon sticks and bay leaves as garnish

Instructions

Put all the ingredients except the extra cinnamon sticks and bay leaves for the garnish in a pan and add 1/2 cup water, Cover the pan and bring to simmering point. Simmer for about 30 minutes, stirring once or twice, until the figs are plump and tender. Serve lukewarm, garnished with the extra cinnamon sticks and bay leaves. Serves 4-5.