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Ingredients
- 1 cup tawny port or other sweet red wine
- 1 (8-ounce) package dried figs
- 2 red Bartlett or Anjou pears, each cut into 12 slices
- 6 (1/2-ounce) slices Teleme cheese
Method
- Combine port and figs in a small saucepan; cook, covered, over low heat 45 minutes or until tender. Remove from heat; let stand 20 minutes.
- Arrange 4 pear slices on each of 6 dessert plates; top each serving with 1 cheese slice. Divide fig compote evenly among plates.
