Fig And Port Wine Charoset Recipes

FIGS IN PORT

Steps:

• 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.

FIG AND PORT WINE CHAROSET

Steps:

• In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.
• Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.
• In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.

PORK MEDALLIONS WITH FIG & PORT WINE SAUCE

Steps:

• Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
• Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
• Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.