Pacharan is an alcoholic drink that divides opinion. It has an aniseed like taste. You either love it or loathe it. I fall into the former category. Hence why i love the mixture of figs soaked in Pacharan. There are many versions of the drink available in Spanish supermarkets. Figs are great regardless of what specimen of fig tree they come from. This can be served as a tapas or, even better, as a dessert.


  • 16 fresh and firm figs
  • 12 firm plums
  • icing sugar
  • 150 ml of red wine
  • 100 ml of pacharan
  • 200 grams of sugar
  • 6 tablespoons of cassis
  • 300 grams of seedless black grapes
For serving
  • 4 cardamom pods
  • 275 ml of whipping cream


Preheat the oven to 180 celsius or gas mark 4. Cut the figs in half, lengthways, without slicing all the way through. Halve the plums and remove the stones. Put the figs and plums into a shallow, ovenproof dish that will hold the fruit in a single layer. Mix the wine, pacharan, 150 grams of the sugar and 4 tablespoons of the cassis in a pan and heat, stirring to help the sugar dissolve. Simmer until reduced by a third, then pour it over the fruit. Sprinkle the rest of the sugar on top of the fruit. Bake in the preheated oven for 25-30 minutes, but only add the grapes 15 minutes before the end of the cooking time. The fruit should be soft and slightly caramelized on top. Let the fruit cool. Pour a shot of pacharan over the fruit and two more teaspoons of cassis. Remove the seeds from the cardamom pods and grind them in a mortar. Put the cream in a bowl, add the crushed cardamom and whip the cream. Add icing sugar to taste. Serve warm or at room temperature.