Cactus fig compote

1. Fix the cactus figs to the chopping board using a fork. Cut both ends off the fruit. Score lengthwise into the skin. Remove the skin with a fork. Slice the flesh into pieces.
2. Put the jam sugar in a saucepan and add 150ml of water. Bring to the boil. Add the cactus fig, bring to the boil again and cook for 10 minutes on a low heat. Sieve the cactus mixture. Put half of the seeds from the sieve back in the compote.
3. Squeeze the lime. Add the lime juice and simmer for another 2 minutes on a low heat.
4. Leave to cool to room temperature for 30 minutes than place in the fridge for 1 hour.
5. Divide the quark over 4 glasses or coupes. Spoon over 2 tablespoons of cactus fig compote. Divide the blackberries and redcurrants over the glasses.

Enjoy!