Hands-on time 20min. Cooking time about 20min. Serves 6

♦  150ml (Vi pint) each port and freshly squeezed orange juice

♦ 75g (3oz) light brown soft sugar

♦  1 cinnamon stick

♦  6 whole cardamom pods, lightly crushed

♦  5cm (2in) piece fresh root ginger, thinly sliced

♦  50g (2oz) large muscatel raisins or dried blueberries

♦  1 small pineapple, thinly sliced

♦  1 mango, thickly sliced

♦  3 tangerines, halved horizontally

♦  3 fresh figs, halved

1 Pour the port and orange juice into a small pan, then add the sugar and 300ml (V2 pint) cold water. Bring to the boil, stirring all the time. Add the cinnamon stick, cardamom pods and ginger, then bubble gently for 15min.

2 Put the raisins or blueberries, pineapple, mango, tangerines and figs in a serving bowl. Remove the cinnamon stick and cardamom pods from the syrup, then pour the syrup over the fruit. Serve warm or cold. PER SERVING l84cals, 0.5g fat (og saturates), 39g carbs (39g total sugars)

FREEZE AHEAD Complete the recipe up to three months ahead. Tip the fruit and syrup into a freezerproof container, leave to cool, then cover with a tight-fitting lid and freeze. To use, thaw overnight in the fridge and serve cold.