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Roasted Figs and Nuts with Port Reduction

Roasted Figs and Nuts with Port Reduction

  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Servings: 8 to 10
  • Course: Side Dish

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

Reynolds Kitchens tip

Line your baking sheets with Reynolds Wrap®Aluminum Foil for no-mess, no-hassle cooking!

Ingredients

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

Directions

Step 1

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

Step 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 with about 1/2 teaspoon of goat cheese.

Step 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.

Step 4

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

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