Roasted Figs with Concord Grape Sauce
Provided by: Jennifer Iserloh
total prep 115 calories/serving
- Squeeze the skins from the grapes and place inside in a small saucepan, setting the skins aside. Add the sugar and lemon juice. Bring to a boil and immediately reduce to a simmer, then cook about 10 minutes until they grapes start to break apart. Strain to remove the seeds. Return the strained mixture to a saucepan and add the skin. Cook a few minutes more until the mixture turns purple. Blend until smooth.
- Cut the figs in half and spread them out on a cooking sheet coated with cooking spray. Top with the slices of cheese and bake 5 minutes or until the cheese is melted and the figs are hot. Transfer to a serving dish and spoon the grape sauce around.