As my harvest of figs is reaching a peak, and I am able to pick from six to ten fresh figs per day, I am really able to experiment and create new recipes for fresh figs. Here is the latest one with two thumbs up from the wife.
Pineapple, Port, & Fig Sauce
A savory sweet sauce to be used over meats.
10 Fresh Figs, skin trimmed away (see note below for variety)
1 Cup Chopped Pineapple (fresh is best, but an 8 oz can with liquid will work)
1 Cup Ruby Port
1/2 Cup Red Wine Vinegar
1/2 Cup Rice Wine Vinegar
1/2 Cup Honey
1 Small Red Onion, chopped
1/2 Cup Chicken Broth or Stock (homemade is best, but use what you have)
2 Tablespoons Olive Oil
2 Tablespoons fresh Cilantro, chopped
Optional – Hot Sauce (use as much as you like, but don’t overpower it)
- Heat olive oil in pan and sautee onions until just beginning to brown.
- Add chicken stock and simmer until liquid is reduced by half.
- Pour into bowl and set aside.
- Add port and vinegars to pan and bring to a boil.
- Continue boiling until liquid is reduced by half; this will take about 10 minutes.
- Add the figs, pineapples, and honey.
- Simmer until the liquid has reduced a bit and fruit is cooked through.
- Add the reserved chicken stock and onions (and hot sauce if you want).
- Simmer until the liquid has reduced and the sauce has thickened to the consistency you want.
- When cooled to room temperature, add the chopped cilantro.