Boil the red wine with the port. Add the brown sugar and simmer gently for 3 minutes. Add the figs and simmer gently for another 3 minutes. Brush the sauce through a sieve and cool. Arrange the vanilla ice cream with the fig quarters, pour the sauce over them and decorate with the mint leaves.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.