| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
English |
|
1 |
servings |
INGREDIENTS
| 1 |
ts |
Canola or vegetable oil |
| 3 |
|
Shallots; diced |
| 1 |
c |
Red wine |
| 1/4 |
c |
Chicken broth |
| 1/4 |
c |
Veal or beef broth |
| 3/4 |
c |
Balsamic vinegar |
| 1 |
ts |
Chopped fresh rosemary leaves |
| 1/4 |
c |
Sugar |
| 1 |
c |
Dried mission figs; quartered |
INSTRUCTIONS
Place a medium skillet over medium heat and, when it is hot, add the oil.
Add the shallots, and cook until they are softened, about 3 minutes.
Deglaze with the red wine and reduce by half. Add the broths and vinegar,
and reduce by half.
Add the rosemary and sugar. Lower the heat to low, and cook until the sugar
has melted, about 3 to 5 minutes. Add the figs, and cook, stirring
occasionally, until they are rehydrated, about 10 to 12 minutes.
Cook until the mixture has the consistency of a liquidy jam, about 10 to 12
minutes. Use immediately, or cover and refrigerate up to 5 days.
Makes about 1 cup.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup"
Per serving: 423 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 71g Carbohydrate; 0mg Cholesterol; 350mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat;
3 1/2 Other Carbohydrates
Recipe by: Recipe from Todd English and Sally Sampson
Converted by MM_Buster v2.0n.
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