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Ingredients
- 1 tsp canola or possibly vegetable oil
- 3 x shallots diced
- 1 c. red wine
- 1/4 c. chicken broth
- 1/4 c. veal or possibly beef broth
- 3/4 c. balsamic vinegar
- 1 tsp minced fresh rosemary leaves
- 1/4 c. sugar
- 1 c. dry mission figs quartered
Directions
- Place a medium skillet over medium heat and, when it is warm, add in the oil. Add in the shallots, and cook till they are softened, about 3 min. Deglaze with the red wine and reduce by half. Add in the broths and vinegar, and reduce by half.
- Add in the rosemary and sugar. Lower the heat to low, and cook till the sugar has melted, about 3 to 5 min. Add in the figs, and cook, stirring occasionally, till they are rehydrated, about 10 to 12 min.
- Cook till the mix has the consistency of a liquidy jam, about 10 to 12 min. Use immediately, or possibly cover and chill up to 5 days.
- Makes about 1 c..
- Yield: 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 579g | |
| Calories 653 | |
| Calories from Fat 52 | 8% |
| Total Fat 5.85g | 7% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 181mg | 8% |
| Potassium 699mg | 20% |
| Total Carbs 89.7g | 24% |
| Dietary Fiber 0.7g | 2% |
| Sugars 80.01g | 53% |
| Protein 9.52g | 15% |
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