Fig and Port Wine Charoset


  • 1 cup ruby port
  • 2 cups Vidalia or other sweet onions
  • 3 tablespoons vegetable oil
  • 1 cup black Mission figs
  • 1/3 cup pine nuts
  • ¼ teaspoon freshly ground black pepper

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 ...

View full recipe at Epicurious


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