- 1 cup tawny port or other sweet red wine
- 1 package (8 ounces) California Dried Figs
- 2 red Bartlett or Anjou pears
- 6 slices (½ ounce each) Teleme or other soft cheese such as Brie (shown in photo) or Camembert
Nutrition Facts (per serving)
Calories 200 (19% from Fat); Total Fat 4.5g; Saturated Fat 2.5g; Trans Fat -0-g; Cholesterol 15mg; Sodium 95mg; Potassium 400mg; Carbohydrate 34g; Sugar 27g; Dietary Fiber 6g; Protein 4g
Combine port and figs in small saucepan. Cook, covered, over low heat for 45 minutes or until tender.
Remove from heat. Let stand 20 minutes.
Meanwhile peel, core and slice pears into 12 slices each.
Arrange 4 pear slices on each of 6 dessert plates; top each serving with 1 slice of cheese. Divide fig compote and spoon evenly onto plates.