Ingredients
- 1 cup figs, quartered (fresh figs)
- 1 shallot, fine diced
- 1/2 teaspoon minced garlic
- 1 cup port wine
- 1 1/2 cups chicken broth (low salt)
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon fresh rosemary, chopped fine
- 1 small rosemary sprig
- 1 teaspoon butter
- 1 teaspoon olive oil
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Sauce ... Add the olive oil to a small pot, and bring to medium low heat. Add the shallots, garlic, 1/2 of the figs, the rosemary sprig; and, saute for 5 minutes until the figs and shallots are tender. Make sure to stir often - you don't want them to burn.
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Step 2: Once the figs and shallots are tender, add the port wine, and cook 1 minute. Then, add the broth and simmer approximately 7-10 minutes, until the sauce has reduced by about half; and has thickened.
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Step 3: Finish ... Remove the rosemary sprig, add the butter, remaining fresh figs, a pinch of salt and pepper to taste; and, the fresh chopped rosemary. If you are not a fan of rosemary, you may not want to add all of it. You can adjust how much you add according to your own tastes. Cook just a minute to heat up the figs.
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Step 4: Serve and ENJOY! ... My favorite is to serve this over grilled lamb or pork; but, it is equally as good over chicken and steak. This is also good with a side of risotto, rice, or mashed potatoes.
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Step 5: Serve and ENJOY!
We hope you enjoy this recipe!
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