Monday, December 20, 2010
Savory Fresh Fig Sauce
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.