Ingredients
4 fresh figs, halved
30g/1oz caster sugar
For the marinade:
2 tbsp red wine
2 tbsp caster sugar
2 tsp clear honey
½ vanilla pod, seeds
For the yoghurt:
110g/4oz Greek yoghurt
½ vanilla pod, seeds

Method
1. In a shallow dish mix together the wine, caster sugar, honey and vanilla seeds.
2. Add the figs and coat them in the marinade. Set aside for at least 10 minutes.
3. In a small bowl mix together the yoghurt and remaining vanilla seeds. Refrigerate until required.
4. Transfer the figs to a baking sheet, then sprinkle over the remaining sugar.
5. Blowtorch or grill the figs until the sugar has melted and caramelised.
6. Serve the figs with a quenelle of the vanilla yoghurt.