Figs with Metaxa and honeyed Greek yoghurt

Serves 4

If you have ever been to Greece you probably still have a bottle of Metaxa in a cupboard somewhere. Like lots of those drinks specific to certain countries, it seemed like a good idea at the time and never quite tastes the same at home - unless you've run out of brandy.

If you have ever been to Greece you probably still have a bottle of Metaxa in a cupboard somewhere. Like lots of those drinks specific to certain countries, it seemed like a good idea at the time and never quite tastes the same at home - unless you've run out of brandy.

Make sure your figs are ripe and by that I mean they almost explode when you touch them. They should have a sticky skin and be really soft in the middle. There is nothing worse that those bland furry-textured things.

6 large or 12 small ripe figs
200g thick Greek yoghurt
1tbsp clear honey

for the syrup

250g caster sugar
200ml water
100ml Metaxa

Put the sugar, honey and about 200ml water in a saucepan, bring to the boil, stirring well, and simmer until it's reduced by one-third. Add the Metaxa (of course you can use brandy if you haven't been to Greece lately) and simmer for another 2 minutes. Remove from the heat and leave to cool.

Cut the figs in half, put them on to a large flat plate and pour over the cooled syrup. Leave for 1 hour.

To serve, drain any liquid from the yoghurt and carefully mix in the honey. Put the figs into serving dishes with the syrup poured over and serve with a good spoonful of the yoghurt.