For an extra layer of flavor, consider adding a pinch of sea salt to the figs before roasting. If you prefer a vegan option, substitute the goat cheese with a dollop of cashew cream or a plant-based cheese alternative. The port reduction can be made ahead of time and stored in the refrigerator for up to a week. Feel free to experiment with different types of nuts, such as walnuts, almonds, or macadamia nuts.
Roasted Figs and Nuts with Port Reduction
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PREP TIME40 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS0
Indulge in the captivating dance of sweet and savory with these exquisitely roasted figs, a symphony of flavors elevated by a luscious port reduction. A guaranteed showstopper for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol17 mg
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Fiber3 g
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Protein7 g
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Saturated Fat6 g
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Sodium170 mg
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Sugar18 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
In a medium saucepan over medium heat, combine port, sugar, cracked pepper, and mint. Simmer gently until reduced to a syrupy consistency, approximately 30 minutes. Remove from heat and allow to cool completely.
02
Step
5 mins
Preheat oven to 415 degrees F (213 degrees C). Halve the figs from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold the sheet in the center to create a barrier, effectively dividing the sheet into two sections. On one half, arrange the figs cut-side up, and top each half with about 1/2 teaspoon of softened goat cheese.
03
Step
10 mins
In a bowl, toss the mixed roasted nuts with melted butter, salt, pepper, and chili powder until evenly coated. Spread the nuts in a single layer on the other side of the prepared foil-lined baking sheet. Roast for approximately 10 minutes, keeping a close watch to prevent burning.
04
Step
5 mins
To serve, roughly chop the roasted nuts and sprinkle generously over the figs. Drizzle both the figs and nuts with the cooled port reduction. Serve immediately and enjoy!
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