Fig Tartlets With Port And Cinnamon

• 1 1/2 cups ruby Port
• 1 cup water
• 1/2 cup sugar
• 3/4 tsp ground cinnamon
• 14 oz dried black Mission figs, stemmed, quartered
• 1/4 cup unsalted butter
• 1 17.3 oz pkg frozen puff pastry (2 sheets), thawed
• Vanilla ice cream

1. Bring 1 cup Port, 1 cup water, sugar and 1/2 tsp cinnamon to simmer in heavy medium saucepan, stirring until sugar dissolves. Add figs; cover and simmer until figs are very tender and mixture is reduced to 2 1/2 cups, stirring occasionally, about 12 minutes. Transfer 1 1/2 cups figs with liquid to processor and blend to thick puree.
2. Melt butter in heavy medium skillet over medium heat. Add remaining figs with liquid, 1/2 cup Port and 1/4 tsp cinnamon. Simmer until liquid is reduced to syrup, stirring often, about 4 minutes.
3. Preheat oven to 400. Roll out each pastry sheet on work surface to 11" square. Using 4" diameter plate, cut out 3 rounds from each sheet. Transfer round to large baking sheet. Pierce pastries all over with fork. Place another large baking sheet atop pastries. Bake until pastries are brown, about 12 minutes. Remove top baking sheet.
4. Spread fig puree over pastries. Rewarm figs in syrup over medium heat. Using slotted sppon remove fig quarters from syrup and arrange atop puree. Tartlets can be made 3 hours ahead. Let stand at room temperature. Reserve syrup in skillet.
5. Preheat oven to 375. Bake tartlets 2 minutes to heat through. Bring syrup to simmer. Transfer tartlets to plates. Top with ice cream; drizzle with syrup.

ruby port, water, sugar, ground cinnamon, mission figs, unsalted butter, pastry, vanilla ice cream

Taken from www.epicurious.com/recipes/member/views/fig-tartlets-with-port-and-cinnamon-50025464 (may not work)