I first shared this recipe with members in Island Wine, an online feature on the food and wines of selected various off-shore paradises. Its soulmate was muscat from Samos, and wine-wise, the clue really is in the name.
Wash and dry eight fresh purple figs and make an X-shaped incision at the blossom end. Pull the 'petals' apart slightly. In a saucepan on a gentle heat, combine a tablespoon of fragrant honey (acacia or lavender are winners), a generous pinch of ground cinnamon and 150ml dessert muscat, along with an optional drop of orange-flower water. Stir until the honey has dissolved in the wine, and bring to a simmer. Lift the figs carefully into the pan and poach for 8-10 minutes, basting with the juices until the figs are tender and the juices syrupy. Serve with a dollop of Greek yoghurt and a sprinkling of flaked almonds, lightly toasted in a dry frying pan.
Ideally serve with Samos Anthemis or other Vin doux naturel muscats.