Baked Figs with Muscat Creme Fraiche

200 ml Orange muscat dessert wine
6 Figs
1/2 A vanilla pod
1 Piece cardamom bark
3 ts Caster sugar
Another 100 ml muscat wine
250 ml Creme fraiche

Preheat the oven to 200C. Bring 200ml of wine to the boil and reduce to a syrup and cool.

Take 3 pieces of tinfoil and place 2 figs in each with a piece of vanilla, a piece of cinnamon, 1 teaspoon of sugar and a third of the wine.

Wrap up and transfer to the oven and bake for 10-15 minutes. Remove and put on serving plates. Stir the wine syrup into the creme fraiche and garnish the hot figs with it.

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