Fig & Port Sauce

By zboni

Ingredients

• 2 1/2 cups port
• 1 1/4 cups reduced-sodium chicken broth
• 8 dried black Mission figs, coarsely chopped
• 2 sprigs fresh rosemary
• 2 cinnamon sticks
• 1 tablespoon honey
• 3 tablespoons unsalted butter, cut into pieces
• Salt and freshly ground black pepper

Preparation

Step 1

For the sauce: In a heavy medium saucepan, combine the first 6 ingredients.
Boil over medium-high heat until reduced by half, about 30 minutes.
Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture).
Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper.
(The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)