Poached figs with blackberries in red wine

Ingredients

Why not try this seasonal, fruity treat, as recommended by AWT.

675g/1½lb ready to eat blackberries
juice of 2 lemons
juice of 1 orange
175g/6oz caster sugar
1 bottle red wine
16 firm, fresh figs
85ml/3fl oz crème de mure (blackberry liqueur) or crème de cassis (blackcurrant liqueur)
1 tbsp freshly chopped mint
mascarpone cheese to serve

Method

1. Place the blackberries in a food processor with the lemon and orange juice and process until smooth. Strain the purée through a fine sieve into a non-reactive saucepan. Discard the pips.
2. Add the sugar and the red wine to the blackberry purée and place the pan over a medium heat. Bring to the boil and simmer gently until the sugar has dissolved. Skim off any scum that might rise to the surface.
3. When the sugar has dissolved add the figs and poach for 5 - 6 minutes depending on their ripeness. Remove the figs to a glass bowl when cooked.
4. Increase the heat and reduce the blackberry cooking liquor to approximately 450ml/15fl oz. Allow to cool. Add the crème de mure/cassis and mint and pour over the figs. Cover and chill overnight. Serve with mascarpone.