Baked Figs In Croft Port With Caramelised Almonds

• 8 ripe purple figs
• 4 tbsp port wine (such as ruby port)
• 50g/1¾oz unsalted butter
• 1 vanilla pod, split in half
• freshly ground black pepper
• 2 tsp honey

• 110g/4oz flaked almonds
• Icing sugar, for dusting
• Crème fraiche, to serve

• For the sugar syrup, place the caster sugar and water in a saucepan and stir over a low heat until the sugar has dissolved. Then raise the heat under the pan and bring the syrup to a boil. Boil for one minute, then remove the pan from the heat.
• For the figs, preheat the oven to 240C/465F/Gas 9. Prick the figs all over using a fork.
• Gently heat the port in a casserole dish and allow to bubble until it has reduced by half. Add the butter, six tablespoons of the sugar syrup, the split vanilla pod and a generous amount of black pepper. Bring to the boil, then gently add the figs and the honey.
• Transfer to the oven for 5-6 minutes, basting the figs occasionally with the liquid. 
• Meanwhile, for the caramelised almonds, sprinkle the flaked almonds onto a non-stick baking tray and dust generously with icing sugar. Bake in the oven for a few minutes, until golden-brown.
• To serve, arrange the figs on serving plates and drizzle the poaching liquor over them. Scatter the caramelised almonds over them and decorate with the vanilla pods if you like. Serve with a dollop of crème fraiche.

Source: Croft