J's dinner for 4

J did a bangup job replicating the chicken with summer fruits we had at Ambrosia, a slow food restaurant in Valletta, Malta. I told him to write down what he did, or at least remember it, and hopefully I'll be able to return here and post it. All I can say is it involved a sauce of cherries, plums and marsala wine. We enjoyed it with some roasted potatoes and carrots and a nice Sicilian red, Nero D'Avola, Vendemmia 2007.

Dessert was also astonishing. Spiced figs via The Silver Spoon cookbook, with a dash of creme fraiche at the table. This is one sexy dessert! This was complimented by a Sori' Gramella 207 Moscasto d'Asti.

Spiced Figs:

1/2 t ground cinnamon
1/2 t ground coriander
2 cloves
1/2 t ground ginger
1/2 c superfine sugar
rind of one orange, thinly pared and cut into strips
12 ripe figs

Put the spices, sugar and orange rind in a pan, add 2 1/2 cups water and bring to a boil. Lower the heat and simmer for 10 minutes, then add the figs and simmer for 5 minutes more. Do not let the syrup boil. remove the pan from the heat and let cool. Drain the figs, reserving the syrup, and put them in a dish. Bring the syrup back to a boil and cook over medium heat until reduced by half, then pour it over the figs. Let cool completely.