Dessert: Candied Fig, Hazelnut and Orange Cheesecake with Port Sauce
Bake this dessert ahead so it can chill overnight.
Ingredients
1 1/2 cups tawny Port
1 cup chopped dried Calimyrna figs
6 whole cloves
Instructions
Combine Port, figs and cloves in heavy medium saucepan and bring to boil. Reduce heat to medium-low, cover and simmer until figs soften, about 20 minutes. Cool. Discard cloves.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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