Fig & Fennel Eccles Cakes With Poached Figs - Cuisine Magazine - From New Zealand to the World

Ingredients

• ECCLES CAKES
• 1 teaspoon fennel seeds
• ¼ teaspoon salt
• 25g butter
• 60ml dessert wine (or orange juice)
• 200g figs (I use Tasti Ready To Eat Figs)
• ⅓ cup mixed peel
• ⅓ cup (loose) brown sugar
• ½ teaspoon mixed spice
• 500g flaky pastry (I use Paneton brand ready-rolled sheets)
• 1 egg, beaten
• 2 tablespoons demerara sugar (optional)
• hard cheese (I use Whitestone Five Forks), to serve
• cream or ice cream, to serve
• POACHED FIGS
• 250ml dessert wine
• ¼ cup sugar
• 8 figs