Ingredients
- Puree:
- 1/2 pound brown mission figs, stem removed, cut in 1/2
- 2 tablespoons sliced shallots
- 1 cup tawny port wine
- 2 tablespoons currant jelly
- 3 juniper berries
- 2 ounces red wine vinegar
- 1 tablespoon finely sliced chives
- Sauce:
- 3 ounces tawny port
- 3 tablespoons fig puree
- 3 ounces unsalted butter
Preparation
Step 1
Preheat the oven to 325 degrees F.
In a medium size saucepot, combine all puree ingredients except chives. Mix well, and cover with foil. Place in the oven for approximately 1 1/2 hours, until figs are very tender and liquid has reduced by 1/2.
Remove from oven, puree cooked figs in food processor on medium speed, pulsing until chunky texture is achieved. Texture should be similar to cooked oatmeal, not too chunky, not too smooth, small chunks are okay. Remove from processor and allow to cool.
Add chives. Fig puree may be stored in airtight container in refrigerator for up to 6 weeks.
In medium saucepot, bring the tawny port wine to a simmer and allow to reduce by 1/2. volume. Whisk in the fig puree and lower the heat. Add the butter, cut into small pieces, whisking over low heat until butter emulsifies and sauce is creamy. Season with salt and white pepper. Reserve sauce warm. Do not allow sauce to cool as butter will solidify and if reheated, sauce will break.