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California Fig Demi

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6
serves

INGREDIENTS

24 ea. fresh figs, cut into quarters
2 tbsp. (1/2 oz.) minced shallot
2 tsp. minced garlic
1/4 cup (2 oz.) olive oil
1 qt. dry red wine
2 cups ruby port
1 qt. veal demi glace
kosher salt and freshly ground black pepper, as needed
12 tbsp. (6 oz.) unsalted butter, softened

INSTRUCTIONS

  1. 1
    Sweat figs, shallot and garlic in oil in large skillet over low heat until figs are slightly softened.
  2. 2
    Add wine and port; cook about 30 minutes or until reduced by 1/2.
  3. 3
    Add veal demi glace; cook about 30 minutes or until reduced by 1/2.
  4. 4
    Season with salt and pepper.
  5. 5
    Finish with butter. Keep warm; set aside.

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preparation methods
cuisines European, North & South American
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