Ingredients
7 cups blackberries
juice of 2 lemons
1 cup caster superfine sugar
¼ cups Zinfandel rose wine
2 tbsp cornflour blended to a paste with aout 2 tbsp water
7 tbsp crème de mure or crème de cassis
1 tbsp chopped fresh mint
16 ripe, fresh figs, quartered

For the pastries
All purpose flour and icing sugar, for dusting and rolling
13 oz puff pastry, thawed if frozen
10 oz white marzipan
superfine sugar for dusting

Directions
1. To make the pastries, preheat the oven to 180F, roll out the pastry , then dust the work surface with icing sugar and roll out the marzipan to the same size.
2. Place the marzipan on top of the pastry, then roll both together to make a long sausage shape. Cut crossways into 1 cm slices and arrange on the prepared baking sheet, then bake for 15 minutes
3. Blend the blackberries in a food processor with the lemon juice, then press through a sieve into a pan.
4. Add the sugar and wine and bring to the boil, then simmer for 20 minutes, skimming off any scum that rinses to the top.
5. Stir in the blended cornflour and cook, stirring, until thickened. Add the liqueur.
6. Transfer to a fondue pot, add the mint, and place on a burner at the table. Serve with the pastries and figs.