• 600 g pears (about 4)
• 350 g fresh figs (about 8)
• 500 g jam sugar
• juice of 1 lemon
• ½ cinnamon stick
• 60 g Lotus Biscoff biscuits
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1
Peel the pears and cut them into small pieces. Wash the figs, remove the stalks and cut them into small pieces as well.
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2
Put the fruit, the jam sugar and the lemon juice in a bowl and leave to marinate for 1 hour.
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3
Then bring this mixture to the boil in a large pan, together with the cinnamon stick. Cook for 15 minutes until done.
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4
Test a few drops on a cold plate to see if the jam has set. Cook for a further 5 minutes if necessary.
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5
Put the jam into sterilised jars, leaving a gap of about 1 cm at the top.
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6
Crush the Biscoff with a pestle and mortar. Add this to the jam and stir through carefully using a small spoon.
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7
Seal the jars and place upside down to cool.