6–8 fresh figs, depending on size, cut in half lengthways
125 ml (4 fl oz) Sauternes dessert wine
2 tablespoons clear honey
pinch of saffron threads
2 tablespoons flaked almonds
4 scoops low-fat vanilla ice cream, to serve (optional)
Preheat the oven to 180°C (350°F), Gas Mark 4. Lay the figs, cut side down, in a snugly fitting ovenproof dish. Mix together the Sauternes, honey and saffron threads in a jug or bowl and pour over the figs. Put the figs in the oven for 15–18 minutes or until tender.
Meanwhile, heat a small frying pan over a medium heat, add the flaked almonds and dry-roast until just golden. Tip on to a plate to cool.
Remove the figs from the oven and leave to cool for 5 minutes before serving. Transfer the figs to serving plates, drizzle with the dessert wine syrup and scatter with the toasted almonds. Add a scoop of vanilla ice cream, if desired, and serve.