100g dried baby figs
1 tablespoon Attiki honey
2tsp balsamic vinegar
2 tablespoons black pepper, cracked
1 cinnamon quill
1 small bay leaf
Water to cover
Chef: George Calombaris
Place figs, honey, balsamic vinegar, black pepper, cinnamon quill, bay leaf and cloves in a saucepan. Add water and bring to the boil.
Reduce to a simmer, cover and cook gently until tender. Preserve in a sterilised jar.
Note: Serve on top of grilled haloumi. It’s delicious!
This information was sourced from '9am with David and Kim'