Serves 4
Although cultivated blackberries are readily available in the shops these days, there is nothing more rewarding than a basket of hand-picked wild berries – and the flavour is superb, too. For this recipe, I would recommend a fruity dry red wine, such as a pinot noir from Australia. With undertones of blackberries, it makes the perfect base for these autumn fruits.
250ml red wine
1 stick cinnamon
1 vanilla pod, split in half, seeds reserved
4 cloves
2 star anise
200ml stock syrup
3 figs, cut in quarters
500g blackberries
125g mascarpone cheese
1 tbsp icing sugar
1 Place the wine, cinnamon, vanilla pod, cloves, star anise and stock syrup in a saucepan and bring to the boil. Lower
the heat and add the fruit. Simmer for 10 minutes, then remove from the heat and allow to cool completely.
2 Put the mascarpone in a bowl and sift in the icing sugar. Add the reserved seeds from the vanilla pod and beat well.
3 Divide the fruit between four bowls and serve with the vanilla mascarpone.