1 miniature bottle port
2 figs, quartered
3 cloves
1 lemon, juice and zest
1 orange, juice and zest
1 lime, juice and zest
knob unsalted butter
2 figs, quartered
3 cloves
1 lemon, juice and zest
1 orange, juice and zest
1 lime, juice and zest
knob unsalted butter
For the vanilla meringues
2 egg whites
290 ml (1/2 pint) milk
1 vanilla pod, seeds removed
290 ml (1/2 pint) milk
1 vanilla pod, seeds removed
method
1. Heat the port in a medium-sized pan over a low heat.
2. Add the figs, cloves, lemon, orange, lime and butter.
3. Poach the figs for 4-5 minutes in the liquid.
4. Remove from the heat and transfer to serving dishes.
5. Bring the milk and vanilla seeds to the boil in a small pan.
6. Whisk the egg whites to soft peaks. Add the sugar and whisk to form stiff peaks.
7. Form lozenge shapes with the meringue between two spoons and then poach in the milk for 30 seconds.
8. Remove with a slotted spoon and serve alongside the figs and port.
2. Add the figs, cloves, lemon, orange, lime and butter.
3. Poach the figs for 4-5 minutes in the liquid.
4. Remove from the heat and transfer to serving dishes.
5. Bring the milk and vanilla seeds to the boil in a small pan.
6. Whisk the egg whites to soft peaks. Add the sugar and whisk to form stiff peaks.
7. Form lozenge shapes with the meringue between two spoons and then poach in the milk for 30 seconds.
8. Remove with a slotted spoon and serve alongside the figs and port.
serving amount
serves 2
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