Sweet, plump poached figs make a luscious accompaniment to Le Gruyère. Add a sprig of fresh rosemary to the poaching liquid to give the figs a subtle herbaceous flavor.
Method
Combine figs and Port in a small saucepan and bring to a boil over high heat.
Lower heat, cover and simmer until figs are tender, about 10 minutes.
Remove from heat and cool, uncovered.
Remove figs from wine with a slotted spoon and save wine for another use (try it over vanilla ice cream).
Trim off and discard the stem ends and slice each fig in half.
Cut each slice of bread into four pieces.
Arrange figs, bread, Le Gruyère and pears on a cutting board or cheese plate and serve.
Nutritional Info
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.