LSU Gold figs with Ricotta Salata and a Port Reduction Glaze

Delicious!

This would be good with any fresh fig.  These figs are so large, I halved them, and also shaved a bit off the bottom of each half so that they would not roll around the plate.

A very ripe LSU Gold fig.

A very ripe LSU Gold fig.

Combining local figs with a local port wine with local honey....almost meets the local challenge!

Combining local figs with a local port wine with local honey….almost meets the local challenge!

 

Combine the port wine and honey...

Combine the 1/2 cup port wine and 1 tablespoon honey…

and simmer...

and simmer…

and simmer!  It will take about 10 to 15 minutes to get it reduced.  Remember, as it cools, it will thicken even more.

and simmer! It will take about 10 to 15 minutes to get it reduced. Remember, as it cools, it will thicken even more.

LSU Gold figs with ricotta salata and a Port wine reduction.

LSU Gold figs with ricotta salata and a Port wine reduction.  It’s just that simple.

 

 

I had an abundance of figs, some ricotta salata in the fridge (and no eggplant to put it on!), so I turned to the internet to see what was out there.  This was the first recipe, and lo and behold, I also had this port wine from a local vineyard that I purchased last fall, and still haven’t tried it in any recipes.  It was a great match.  The recipe came from http://www.chow.com, and the recipe is from Aida Mollenkamp and Amy Wisniewski.

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2 thoughts on “LSU Gold figs with Ricotta Salata and a Port Reduction Glaze

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