Plum, Port and Fig Sauce

Ingredients:

• 4 fresh figs
• 12 Damson plums
• 1 echalotte finely chopped
• ½ clove of garlic finely chopped
• 1-2 TBSP olive oil
• 1 TBSP of peach vinegar (can be replaced by sherry or raspberry)
• 1 sprig of fresh rosemary
• 1 fresh or dried bay leave
• 1 cinnamon stick
• ½ stick of vanilla bean, seeds not removed
• 2 sprigs each of fresh thyme, lemon thyme, sage, cilantro, and mint
• ½ cup of fresh orange juice
• 1 tsp of orange zest from an organic orange
• 2 cups of stock – preferably lean veal or other lean favorite (chicken, vegetable) – veal stock increases the flavor
• ½ cup of Port or Madeira
• ¼ cup of red wine – optional
• 2 drops Worcestershire sauce
• Fresh ground salt & pepper

Putting it together:

-      Wash figs, plums, herbs and orange

-      Remove the herbs from the stems and chop roughly

-      Roll and zest the orange so you have 1 teaspoon full, then cut in half and
squeeze – measure ½ cup

-      Cut and discard the top stem of the figs, then gently cut them into eighths,
place in a separate bowl

-      Cut the plums into eighths removing and discarding the stones, place them in a
bowl and add the Port or Madeira, the red wine if using, add the cinnamon stick,
the vanilla bean, the bay leave and the chopped herbs.

-     In a medium sauce pan with high sides, gently fry the onion and garlic in the
olive oil over medium heat until translucent and fragrant but not brown 3-5
minutes

-       Add the stock and stir – cook without the lid for 3 minutes

-      Add the plums with the liquid, herbs and spices, stir gently to mix

-      Add salt and pepper and the Worcestershire sauce, stir gently

-      Cook for 5 minutes on low heat without the lid.

-      Stir in the orange zest and the vinegar

-      Turn off the heat add the figs – stir once gently, cover with the lid and keep warm.

-      Taste and adjust seasoning just before serving.

Recipe: K.Stienemeier – Yum&More – Sept. 2010