Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew.
What You Need
Original recipe yields 1 serving
10 fig s
4 ounces of goat cheese
2 cups Ruby port wine
1/4 cup granulated sugar
cracked black pepper
1 sprig fresh mint
1 cup mixed roasted nuts (cashews, pistachios, pecans, etc.)
1 1/2 tablespoons melted butter
Salt and freshly ground pepper
1 teaspoon chili powder
Reynolds Wrap® Aluminum Foil
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Let's Make It
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.
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.
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 Kitchen Tips
Line your baking sheets with Reynolds Wrap® Aluminum Foil for no-mess, no-hassle cooking!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.