1 Combine the sugar, red wine, spices and orange juice into a pan and bring to the boil. Add the figs, return to the boil then remove from the heat. Cover and marinate overnight.
2 Take the figs out of the liquid and boil the liquid to reduce to about one-quarter of its volume. Leave to cool.
3 Shortly before serving, whip the cream until stiff, adding the sugar gradually. Fold in the orange liqueur.
4 Arrange 3 figs on each plate, add a little sauce and cream, and garnish with rosemary before serving.