This quick and versatile sauce is more like a savoury compote. Excellent condiment for using figs, especially when you have had enough of sweet fig-based desserts. This fig and onion can be served as a sauce with roast lamb, baked fish or on pizza bases. It’s just as good made with a full bodied red wine or Port style wine.
Prep 10 mins ∙ Cook 25 mins
2 tbsp olive oil
1 cup fresh figs or ½ cup dried figs
¼ cup wine (red wine or Tawny Port)
1 cup stock (chicken or vegetable)
1 tbsp balsamic vinegar or brown sugar
1 tbsp chopped rosemary or thyme (fresh or dried)
Salt & Pepper to taste
Thinly slice onions. Cut figs into quarters if using fresh figs.
Heat olive oil in large frying pan. Add onions and sprinkle some salt. Cook over medium heat, stirring occasionally, until onions are golden, about 20 minutes.
Stir in figs, wine, stock, vinegar and herbs. Increase heat to high and simmer until sauce thickens, about 5 minutes.
Add salt and pepper taste.
Store in a sealed container in the fridge, can also be frozen until ready to use.