The figs from my garden.
A savory sweet sauce to be used over meats.
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.
Just a fraction of the varieties of figs... pleasantly overwhelming!
NOTE: There are so many fig species and varieties out there. It really doesn't matter what kind you use. I have no idea of the kind of fig growing in my garden. All I know is it tastes really good. Fresh figs are vastly different than the more commonly available dried figs. Fresh figs have a tropical flavor, kind of a mix between peaches and strawberries... at least mine do. Some figs have a deeper, more rich flavor; it seems the dark or purple figs are like this. Others are lighter, more tropical. It just depends. Experimenting is fun!