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

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Recipe Summary

prep:
40 mins
cook:
40 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

REYNOLDS KITCHENS TIP:

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

Nutrition Facts

302 calories; protein 6.5g; carbohydrates 24.5g; fat 16.7g; cholesterol 16.9mg; sodium 169.8mg. Full Nutrition
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