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Figs, Stewed

Dissolve in an enamelled saucepan a quarter of a pound of fine sugar with a pint of cold water; add to it anything to flavour-orange, lemon, or almond, if preferred. Put into this one pound of the best Turkey figs, let them have very little heat, so that they may swell; if properly done this compote will be excellent, but the figs must be stewed very slowly, and when tender, a glass or two of port wine and a little lemon-juice should be added. When eaten hot, serve with a border of rice; when cold, send to table on a glass dish. The thin rind of a large lemon boiled with the figs will flavour this dish well. Time, about two hours and a half to stew gently.