Figs grow like weeds in Provence. You may find an untended tree nearby a country road which is still producing fruit. Up until two years ago we had a huge tree of Saint Peter’s honey figs but it become so invasive my husband insisted it was to be replaced. Our two new trees are much more reasonable in size and are now producing a modest amount of fruit. I still feel a pang of regret every September.

You can buys figs in the market but they are only available for a short few weeks in late September. Once off the tree figs perish very quickly (count on a day or two).

Sweet, fragrant and juicy, whether from our tree or from the market, I devour as many as I can. Figs team up very well with a wide variety of other ingredients: honey, yoghurt and toasted nuts; fresh young goat's cheeses; also with salty prosciutto; tangy blue cheeses and even anchovies.

In the past when we have had more than we consumer we found figs were delicious roasted or poached; also when made into compotes, chutneys or jams (although achieving the right texture can be a challenge - so disappointing when one’s much anticipated jams is more akin to chewing gum than the juicy preserves one is hoping for.

Poaching figs in red wine is a simple delicious and much more forgiving than jam:

400ml red wine
Juice of 1 orange
1 strip each orange zest
4 tbsp runny honey
2 cloves
8 ripe figs, stalks trimmed
A knob of butter
Vanilla ice-cream or thick Greek yoghurt, to serve

Put the wine, orange juice, zest, honey, and cloves into a saucepan and simmer gently for five minutes.

Pierce the figs a few times and carefully lower them into the simmering poaching liquid. Cook, partially covered, for 15-20 minutes, gently turning them over once or twice, until the skins are tender.