Roasted Figs And Nuts With Port Reduction Recipes

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ROASTED FIGS AND NUTS WITH PORT REDUCTION



Roasted Figs and Nuts with Port Reduction image

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

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 8

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 169.8 mg, Sugar 18 g

FIG AND PORT WINE CHAROSET



Fig and Port Wine Charoset image

In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.

Provided by Adeena Sussman

Yield Makes about 2 cups

Number Of Ingredients 6

1 cup ruby port
1 cup black Mission figs, finely chopped
3 tablespoons vegetable oil
2 cups finely chopped Vidalia or other sweet onions
1/3 cup pine nuts, lightly toasted (optional)
1/4 teaspoon freshly ground black pepper

Steps:

  • In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.
  • Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.
  • In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.

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