6 Tbsp. Portwine
1 Tbsp. Water
2 Tbsp. Brown Sugar
100g Butter, cubed at room temperature
Preheat the oven to 200C/400F
Quarter the Figs and put them in a pan with the brown sugar, water and portwine. Cook them slowly for about 10 minutes.
Poor the resulting fig-portwine juice off and put the figs in a ovenproof dish.
My Tip: If you for example prepare this dish with my Date Parfait, you can cook that juice for about 10 minutes until it’s thicker and use this fig syrup to sprinkle over the Parfait before you serve it.
Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles crumbs.
Sprinkle the crumbles over the figs.
Bake it in the oven for 15-20 minutes until the crumble is browned.
Serve warm and enjoy