Figs in Port
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
20 fig halves
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Calories
29 kcal
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Course
Dessert
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Cuisine
Portuguese
Figs in Port
Description
This recipe begins by halving large black mission figs and placing them cut side down onto caramelizing sugar in a hot pan. The sugar quickly melts and browns, coating the fig surfaces as they soften. Adding tawny port deglazes the pan, dissolving the caramel and forming a rich, syrupy sauce around the figs. Whole black peppercorns add a fragrant, mildly spicy hint that contrasts with the sweet, fruity sauce.
The figs cook on low heat, allowing their juices to blend smoothly with the caramel and port. They develop a tender texture while retaining recognizable halves, offering a balance of sweetness and subtle spice. The sauce reduces to a glossy consistency, thick enough to coat the figs.
This preparation suits serving as a warm dessert or alongside cheeses and charcuterie for a sophisticated flavor highlight. The sweet and peppery sauce pairs well with creamy or savory dishes that benefit from a fruity accent.
Ingredients
- 10 large, black mission figs slightly underripe or somewhat overripe
- 1/4 cup plus 2 tablespoons granulated sugar
- 2/3 cup tawny port
- 1 1/2 teaspoons black peppercorns whole
Instructions
- Remove the stems from the figs and cut them in half lengthwise.
- Place a 10-inch stainless-steel or enamel-coated saucepan over medium-high heat until hot but not smoking. Sprinkle the sugar evenly over the surface. It will melt right away and begin to caramelize and smoke. Immediately place the figs, cut side down, onto the caramelizing sugar. Reduce the heat to low and let the figs cook for 2 to 3 minutes. Do not stir or toss or turn the figs. The figs will naturally release their own juices which will dissolve the sugar.
- Carefully add the port to the saucepan. Keep the pan over low heat until the caramel melts completely and begins to coat the figs. Add the peppercorns, first enclosing them in a tea ball or cheesecloth, if desired. Use heat-resistant tongs to flip the figs over and cook for 2 to 3 minutes more. Transfer the figs to a platter, cut side up, and cover to keep warm.
- Return the pan to medium heat for 3 to 5 minutes, using a heat-resistant rubber spatula to stir and occasionally scrape the bottom to pull up all the caramel and peppercorn goodness that may be stuck there. Remove and discard the peppercorn via the tea ball or cheesecloth or a slotted spoon. The port sauce should be deep purple, thick, and velvety. Remove the pan from the heat.
- Drizzle the warm figs with the port sauce and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20fig halves
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Serving | 1fig half | |
| Calories | 29kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 0.1g | 0% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.005g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 1mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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