Kissel from figs with port wine

6 PCs figs

1 vanilla - pod

2 tbsp. sugar

300 g dry white wine

100 g white port

1 tsp. starch

Figs cut into slices.

Sugar caramelicious, heat in a dry frying pan until light brown, pour in the wine and port, add the pod and the pulp of the vanilla, boiled down to 1/3 volume.

Starch dissolve in a little water, pour in boiling syrup and again bring to a boil.

Pour the Fig jelly and refrigerate.