Roasted Figs and Nuts with Port Reduction

Roasted Figs and Nuts with Port Reduction

Recipe by Reynolds KitchensR from allrecipes.com

Appetizer,Snack 1 Hr. 20 Mins.

Ingredients

8

8 servings

  • 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

Instructions

  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 302
  • Carbohydrate: 25g
  • Fat: 17g
  • Fiber: 3g
  • Protein: 7g
  • Sugar: 18g

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