Baked Figs

8-12 fresh figs
1/2 cup raw sugar
1/2 cup verjuice
1/2 cup water
pinch salt
a few bruised cardamom seeds
3 tablespoons liqueur (optional - Grand Marnier, Drambuie, whatever you prefer)

Gently poke a toothpick or skewer into each fig in three or four places. Sprinkle with a little verjuice. Dip each fig in the raw sugar so it adheres on the skin.

Bring the water and verjuice to the boil and dissolve the remaining sugar.  Pour into an ovenproof dish then place the figs in carefully, keeping them upright if possible.

Bake at 180C for about 40 minutes. Drizzle in the liqueur of your choice and refrigerate until required.

Serve with vanilla ice cream, crème fraiche or a dollop of vanilla flavoured whipped cream.