• Clean the figs and pierce them in several places with the tip of a sharp knife.

1. In a saucepan pour the wine, vinegar, sugar, cloves and cinnamon, and bring to boil over low heat.

2. Simmer until the juices turn into a thick syrup. Add the figs and continue to boil over a low heat.

3. Gradually, as they release their juices, the figs will be covered in syrup.

4. Boil for about 2 hours or more, until the syrup thickens.

5. Store in sterilized jars.