200g caster sugar
2 julienned knobs of ginger
1 pink stalk of rhubarb thinly sliced
1 bruised stalk of lemon grass
4 very ripe figs halved
Boil the sugar and water. Put the ginger rhubarb and lemon grass into the syrup and boil until lightly thickened. Add the figs and simmer in the syrup for 45 seconds a little longer if they aren't quite ripe. Leave to cool.
Serve with a dollop of Mascarpone.