Caramelised figs

1. Preheat the oven to 190 C.

2. Remove most of the leaves from the rosemary, all but the end sprigs. Cut the woody end of the rosemary into a sharp point, and thread through the tops of each fig.

3. Sprinkle the icing sugar across the figs and drizzle with 1 tablespoon of balsamic and leave to marinade for about 5 minutes.

4. Make the caramel - - melt the sugar in a pan until it starts to colour, approximately 5 minutes. Remove from the heat and mix in the butter, 2 tablespoons for balsamic vinegar and a dash of water.

5. Place the threaded figs in a baking dish and coat with the caramel.

6. Bake in a moderate oven for 10-15 minutes.

7. Serve immediately with some grated lemon zest, sliced almonds and ricotta cheese.