This recipe makes an excellent conclusion to a holiday or special dinner. It's meant to accompany cheese -- particularly Gorgonzola or blue cheese -- but can also complement any strong aged cheese. Italians traditionally serve cheese plates after dessert, but this could be easily be part of an appetizer buffet.

FICHI AL BALSAMICO (Figs marinated in Port & balsamic vinegar)
(Serves 8-10)
1 cup dried figs
1 cup Port wine
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1/2 cup balsamic vinegar
1/2 cup sugar
1/2 cup pecans and walnuts
pinch each of salt and black pepper
Gorgonzola or other blue cheese

In a small bowl, combine figs, wine, and citrus zests. Cover and refrigerate overnight.

Drain wine into a small saucepan and set figs aside. Add the vinegar, sugar, nuts, salt and pepper to the wine and bring to a boil. Add the reserved figs. Cover the pot, reduce heat to simmer, and cook for 25-30 minutes. Let cool.

Cover and refrigerate, or serve warm, alongside slices of cheese.

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