• 2 tablespoons butter
• 1/2 cup walnut halves
• 3/4 cup ruby port
• 12 small ripe figs (Mission, Kadota, Calimyrna or Brown Turkey), trimmed and halved lengthwise
• 1 wedge (6 ounces) Stilton cheese , cut into 4 equal pieces

In a 12-inch skillet, melt butter over medium heat. Add walnuts and cook, stirring constantly until lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer walnuts to a bowl.

Add port to the warm skillet. Increase heat to high and boil until thickened, 4 to 5 minutes. Remove from heat and gently toss figs and walnuts in port syrup.

Place each piece of cheese on a separate plate. Top with fig and nut mixture and drizzle with any extra syrup. Serve immediately.