Preparation

Juice the citrus fruit, reserving the zest. Remove the stalks from the figs.

Place the honey, bay leaf and spices in the cataplana. Bring to the boil with the cataplana closed.

Add the onion and cook for one minute. Add the medronho brandy and flambé by putting a lit match to the mixture as soon as it starts to boil. Add the figs, zest, juice and thyme.

Close the cataplana and cook for approximately 3-4 minutes.

Scatter over with toasted almonds.