2 fresh figs
2 tbsp Madeira
a small handful of pine nuts
1 tbsp dark muscovado sugar
50g thick Greek yogurt
1. Preheat the oven to 200°C (400°F), Gas 6.
2. Cut the stalks off the figs and cut a cross in the top about one third of the way through. Stand them in a baking pan, pour over the Madeira and scatter with the pine nuts and half the sugar. Bake for 15-20 minutes, basting occasionally.
3. Spoon the yogurt into a bowl and sprinkle with the remaining sugar. Leave to stand for 10 minutes until it absorbs the sugar and turns slightly fudgy in texture.
4. When the figs are cooked and on the verge of collapsing gracefully, transfer them to the bowl next to the fudgy yogurt and pour over the hot sticky juices. Eat immediately.