- 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
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.