There is a larger quantity here than you will need just for breakfast but it seems silly to cook less. It will keep very well in the fridge for a few days and is good to serve as a pudding as well as at breakfast. For breakfast, try it spooned over my recipe for slow-cooked creamy porridge or Greek yoghurt.
Put the cranberries into a small saucepan and add the juice. Bring to the boil, immediately take off the heat then leave to plump up.
Cut the figs in half, lengthways, without slicing all the way through. Halve the plums and remove the stones. Halve and core the apples and cut into slices about half a centimetre thick.
Put the figs, plums, apples and cranberries (with their juice) into a shallow, ovenproof dish that will hold the fruit in a single layer.
Mix the port and the cassis together and pour it over the fruit. Sprinkle on the sugar, letting some of it lie on top of the fruit, the rest goes into the liquid around the fruit.
Bake in an oven pre-heated to 180C for 25-30 minutes. The fruit should be soft, but not totally collapsing, and slightly caramelized on top.
Let the fruit cool then add the pomegranates. Spoon a little cassis over the fruit – not too much, it’s sweet – and serve.
See our breakfast recipe collection for great ways to start the day.