For a printable version of the recipe, click on the file below it.
Port Poached Figs with Goat Cheese and Walnuts
- one bag dried mission figs (I like Sun-Maid brand, from the raisin people)
- 1/3 cup or more ruby port
- 3-4 oz. goat cheese, the best you can find (Blue cheese would also be good)
- 1/4 cup walnuts
- balsamic vinegar glaze (such as Blaze brand, found in most local grocery stores)
- Snip the stems off the figs with scissors or a sharp knife.
- Place the figs in a shallow bowl and pour enough port over to cover by half. Toss, and let them poach for about 30 minutes. Turn them over, and poach for another 30 minutes.
- Cut each walnut into 4 pieces.
- Remove the figs from the port (drink it if you like!).
- Cut an "X" starting at the stem end to open the fig along 2/3 of its length.
- Place a teaspoon of goat cheese into the center of each fig, top it with a walnut piece.
- Place figs standing up straight on a plate, and drizzle each with the balsamic glaze. If you skip this step, they will still be divine.