Monday, December 20, 2010

Savory Fresh Fig Sauce

This is such a simple little thing, but I had to get it up on the blog because we liked it so much. It's an easy fig sauce that I whipped up to go with roast duck awhile back. Unlike a lot of figgy things, it is mostly savory and would also taste great with roast pork or turkey.

Sadly, figs seems to be out of season already...it is always too short! But I since I use this blog as my personal recipe journal for keeping track of things I want to make again, here it is. It takes no time to put together and served as a tasty alternative to gravy. It has butter for richness and texture, but the sauce is mostly figs and red wine. As I think about this, I don't see why you couldn't do the same thing with other fruits. Maybe frozen berries or pears, but the cooking time will vary depending on what you use. And now, here's a picture of our lovely duck:


And served with fig sauce:


Wine and fresh fig sauce with thyme
The natural pectin in the figs thickens this sauce.

Melt 1/2 Tbs unsalted butter in a small saucepan on medium-low heat. Add shallot, season with salt and pepper, and cook until tender. Add 1/2 cup red wine and bring to a simmer. Add 5 to 6 finely chopped fresh figs and simmer until sauce begins to thicken and wine reduces by half. Add 2 Tbs chicken broth and continue simmering until sauce is desired consistency. Add fresh thyme to taste. Reduce heat to lowest setting and stir in a sliver of butter (about 1 tsp). Taste and add salt if needed. Serve right away.

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