Port Figs

1. caramelize sugar in saucepan. Pour in port wine and cassis. Add cinnamon stick. Make broth quietly over medium heat for 5 min. until sugar is dissolved.

In the meantime, thinly peel the figs and cut them in half. Mix the cornstarch with a little water and thicken the broth with it.

Put the figs into the broth form and let them simmer at low temperature for 3 minutes.

Sprinkle the port figs with hazelnut brittle and serve with the potato patties.

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