Fig And Port Recipe
Topped with fresh figs caramelized in a red wine and cinnamon reduction (figs are seasonal)
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Ingredients
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Main
To Serve
Method
Main
- 1
Prepare figs
Rinse the figs and gently pat them dry. Trim a small slice off the stem end if needed. If figs are medium-large, halve them lengthwise; if small, leave whole or halve depending on preference so pieces are uniform.
- 2
Start the reduction
In a wide sauté pan (10–12 inches) over medium heat, combine the port wine, red wine, and granulated sugar. Stir gently just to dissolve the sugar. Bring the mixture to a gentle simmer.
- 3
Flavor the liquid
Add the ground cinnamon and vanilla extract to the simmering wine mixture. Continue to simmer until the liquid reduces by about half and becomes slightly syrupy, roughly 10–12 minutes. Stir occasionally and watch carefully to avoid burning.
- 4
Caramelize figs
Add the butter to the pan and swirl until melted and incorporated into the syrup. Carefully nestle the prepared figs cut side down (or whole if small) into the syrup. Cook without moving for 2–3 minutes to lightly brown the cut surface, then gently spoon hot syrup over the figs. Turn figs after another 1–2 minutes so they cook through and become glazed but still hold shape — total cooking time for the figs should be 4–6 minutes depending on size.
- 5
Finish the sauce
Once figs are glazed and syrup is thickened, remove the pan from heat. Stir in the lemon juice and a pinch of coarse sea salt to brighten the flavors and balance sweetness. Taste and adjust: add an extra teaspoon of sugar if you prefer a sweeter glaze or a splash more lemon if too sweet. If desired, spoon in an additional teaspoon of butter for a silkier finish.
To Serve
- 6
Spoon warm mascarpone into individual serving dishes or place a scoop of vanilla ice cream. Arrange 3–4 warm caramelized figs on top of each portion, spooning some of the warm port-cinnamon syrup over them (about 1–2 tablespoons per serving).
- 7
Sprinkle the chopped toasted walnuts or almonds over the figs for crunch. Add a small mint leaf or microgreen for color if using. Serve immediately while figs and sauce are warm.
- 8
Leftover figs and syrup can be refrigerated in an airtight container for up to 3 days. Rewarm gently in a small saucepan over low heat before serving.