Combine water, wine and
sugar in medium pan, stir over heat, without boiling,
until sugar dissolves. Add rind, saffron and cinnamon,
bring to boil; simmer, uncovered, 15 minutes. Strain
syrup; discard rind, saffron threads and cinnamon.
Return syrup to same pan, add figs; boil, uncovered,
about 3 minutes or until syrup is thickened slightly.
Remove from heat, add dates, cover; cool. Serve with
Crisp Biscuits - Beat
butter, sugar and egg white in small bowl with electric
mixer, on low speed, until mixture is smooth and changed
in color; stir in sifted flour. Spoon mixture into
piping bag fitted with 5mm plain tube. Pipe 8cm lengths
onto oven trays which have been coated with cooking oil
spray; make biscuits slightly wider at both ends. Allow
6 biscuits per tray. Tap tray on bench to make biscuits
spread slightly. Bake in hot oven about 5 minutes or
until edges are browned. Lift onto wire racks to cool.