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Roasted Figs and Nuts with Port Reduction
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Reynolds Kitchens®
"Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew."
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Ingredients
1 h 20 m servings 302 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Ready In
- 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(R) 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.
Footnotes
- REYNOLDS KITCHENS TIP:
- Line your baking sheets with Reynolds Wrap® Aluminum Foil for no-mess, no-hassle cooking!
Nutrition Facts
Per Serving: 302 calories; 16.7 g fat; 24.5 g carbohydrates; 6.5 g protein; 17 mg cholesterol; 170 mg sodium. Full nutrition