Petrali

Combine in a saucepan figs, sultanas, reduced wine, coffee and sugar. Heat gently and stir to combine and allow the fruits to plump and absorb the liquid. Cool. Add the remaining ingredients, adding Marsala if needed. Store in the refrigerator for at least 24 hours adding more Marsala if needed. Taste and add more sugar also if needed.

Heat oven to 350ºF/180ºC and baking sheet lined with baking paper.

In the food processor place flour, raising powder, salt and butter. Pulse until crumbly. Adds white sugar. Pulse to mix. Add vanilla extract, lemon rind and eggs. Pulse to combine. I needed a dash of sweet sherry to bring it all together but that might have just been the weather. Only add a drop of milk or sweet sherry if you need it.

Roll the dough out to about 5mm thickness and cut circle of about 6 or 7 cm in diameter. Place a teaspoon of filling in the middle of the rounds, dampen the edges with water and fold to close. Place the semi circles on prepared baking sheet.

Bake in preheated oven until golden about 12-15 mins.

Remove from the baking sheets and cool on amwire rack.

Melt the chocolate in short bursts in the microwave or in a small bowl over a saucepan on barely simmering water.

Coat the tops with melted dark chocolate and sprinkle with decorations of choice.