Roasted Figs and Nuts with Port Reduction recipe

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Ingredients

2 cups Ruby Port
¼ cup granulated sugar
Cracked black pepper to taste
1 sprig fresh mint
10 fresh figs
4 ounces fresh goat cheese
1 cup mixed roasted nuts (cashews, pistachios, pecans, etc.)
1 ½ tablespoons melted butter
Salt and freshly ground black pepper to taste
1 teaspoon chili powder
Reynolds Wrap® Aluminum Foil

Nutrition Info

301.9 calories
carbohydrate: 24.5 g
cholesterol: 16.9 mg
fat: 16.7 g
fiber: 2.9 g
protein: 6.5 g
saturatedFat: 6 g
servingSize: -
sodium: 169.8 mg
sugar: 18 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.

  2. Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.

  3. Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.

  4. To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

Recipe Yield

8 servings

Recipe Note

Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew.

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