FIGS WITH GOAT CHEESE AND PORT SYRUP

1/2 cup walnuts
1 cup ruby port
6 tablespoons honey
6 ounces soft goat cheese (Montrachet)
8 ripe figs
2 tablespoons lightly chopped fresh flat-leaf parsley, for garnish

Place the walnuts in a dry saute pan over medium heat and push them around until they deepen in color and their nutty aroma wafts under your nose. Remove from heat and set aside to cool.

In a small saucepan, over medium-high heat, bring the port and honey to a boil. Reduce heat and simmer slowly until reduced by half. Set aside and cool to room temperature; the syrup will thicken considerably upon standing.

Cut the goat cheese into 8 equal pieces, about 2 teaspoons each, and roll each piece into a ball.

Place the figs upright on a cutting board and carefully make 4 cross-cuts, being careful not to go all the way through the bottom, slicing each fig into 8 sections. Gently separate the figs outward to form a "flower." Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.

Chop the walnuts and sprinkle over the figs; garnish with chopped parsley.

Makes 8 stuffed figs
Source: Boy Eats World!: A Private Chef Cooks Simple Gourmet by David Lawrence