Fig And Red Wine Sauce

Let's Cook

1. Step 1.

   Combine in a medium saucepan: 2 cups fruity dry red wine, such as zinfandel; ¼ cup duck or chicken stock or broth or water; 2 tablespoons sugar; ½ teaspoon dried thyme; One 2-inch-long strip lemon zest, removed with a vegetable peeler; 1 large garlic clove, minced; 1 bay leaf; Pinch of ground cloves or allspice

2. Step 2.

   Bring to a boil over high heat, stirring occasionally. Add: 16 dried figs, stems removed

3. Step 3.

   Return to a boil. Reduce the heat, cover, and simmer gently until the figs are very soft but still retain their shape, about 45 minutes. If the liquid reduces to less than 1 cup before the figs are soft, add a little water.

4. Step 4.

   Remove from the heat and discard the lemon zest and bay leaf. Puree 3 of the figs with ½ cup of the liquid in a food processor or blender until very smooth. Stir the puree back into the figs. If needed, thin the sauce with: (Additional wine, stock, or water)

5. Step 5.

   Or, if the sauce is a little thin, boil and reduce it until syrupy.