Balsamic Fig Saucemarinade, salsa, sauces 1 lb fresh figs -- preferably 1 black 1 mission, chopped 1/3 cup red wine 1 tablespoon balsamic vinegar 1 pinch salt 1/8 teaspoon freshly ground pepper 1/2 teaspoon sugar 1 sprig fresh thyme Combine all ingredients with 1/2 cup water in a saucepan. Cover; bring to boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes. Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" |
