Figs in Port

by Eddy Van Damme on September 17, 2012


Figs cooked until semi tender in a Port reduction makes a light, elegant and very delicious dessert. Going further by adding a small amount of chocolate to the reduction, just enough to taste the complex flavor notes in both Port and chocolate is even more special. For certain cooking/baking applications decent Port will do, but when Port is used as the principal nucleus, it is a must to use the better type.

Very seldom will I suggest brands, but here it is important as the wrong Port will not create the dessert you are after. For this particular application I prefer a graceful Port, rich in flavor reminiscent of sweet red berries and ending with a fresh velvety finish. The 10 year old Tawny Porto by Croft will provide just that.

Besides Port, figs also love the company of a touch of spice, serving this dessert with Speculoos/ Speculaas cookies or speculoos gelato can be a brilliant combination.

Frequently (also as dessert) I serve this at home with a selection of aged cheese and artisan bread. In such case I do omit the chocolate.

Figs in Port | Figs in Porto


8  oz Tawny Port (Croft) 240 g
1 oz Extra fine granulated sugar 30 g
0.10 oz Bittersweet chocolate 10 g
  1. Cut figs in half and set aside.
  2. In a saucepan heat Port and sugar until nearly reduced.
  3. Add figs, cut side down and cook on low-medium heat until figs are thoroughly heated and are “a dente”.
  4. Place on a preheated serving plate and quickly reduce remaining port until it coats the back of a spoon. Swirl in chocolate and pour onto figs. Serve.
















































16 comments on “Figs in Port

  1. Carolina Puente on said:

    What does Tawny Port means? Its a type of wine or liquor ? thanks!

  2. Niah Clark on said:

    I would have never thought of putting chocolate with figs.

  3. Priscilla Martel on said:

    Killer Eddy. These look absolutely luscious and we just bought a box of fresh figs. Do you think Charlie will let me open a good glass of port? Many thanks.

  4. Debbie Davis on said:

    Chef this looks really tasty, good presentation

  5. I ate one of these figs before. You can harvest theses types of fruits by growing them into your backyard. Seeds from these figs are small by just looking at them. Good information… Later chef…

  6. savanna cunningham on said:

    Im not big on figs but the idea of putting it with chocolate makes me want to try this!

  7. Adrienne D. Clayton on said:

    Wondering if I added Jalepenos to this recipe, would it ruin it, or give it the Bite i’m looking for? Hmmmmm, let’s see what i can pull out of my hat.

  8. Adrienne D. Clayton on said:

    Wondering if I added Jalepenos to this recipe, would it ruin it, or give it the Bite i’m looking for?

  9. Tilly Sherwood on said:

    I am for sure going to make these to serve with a cheese and fruit plate. They used to sell the Tawny Port at Fiesta so may be a place to look if someone has a hard time finding it.

  10. valerie alexander on said:

    i think this would be great with goat cheese

  11. Renae Holman Murti on said:

    When my husband recently returned with a Costco size box of fresh figs I thought we’d never finish them. Alas this may be the cure. Figs and tawny port sound delicious. I like that tawny ports have more depth than sweetness.

  12. Patchanittha Srikhum on said:

    I think we can serve this with crepe. It should be good together.

  13. Peter Tham on said:

    Agree with Patchanittha, mix some of this fig with some goat cheese and wrap it in crepe… yum!

  14. Lanz Doreza on said:

    I 100% agree with the crepe idea as it can become a savory/sweet plate

  15. Nereida Rios on said:

    I find that many people havent had figs before and their first taste is the dehydrated figs we use in class, maybe we should use fresh figs more often to open up people to this distinct fruit.

  16. Tart fruit is best way to drive someone doesn’t like the sweet dessert. Figs is a best example for that theme.

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