Fig Jam

1 tsp. olive oil
3 shallots, diced
1 cup red wine
¼ cup Chicken Stock
¼ cup Beef Stock
¾ cup balsamic vinegar
1 tsp. fresh rosemary leaves, chopped
¼ cup sugar
1 cup dried mission figs, quartered

Place a medium skillet over medium heat and, when it is hot, add the oil. Add the shallots, and cook until they are softened, about 3 minutes. Deglaze with the red wine, and reduce by half. Add the broths and vinegar, and reduce by half. Add the rosemary and sugar.

Lower the heat to low, and cook until the sugar has melted, 3-5 minutes. Add the figs, and cook, stirring occasionally, until they are rehydrated, about 10-12 minutes. Cook until the mixture has the consistency of a liquidy jam, 10-12 minutes. Use immediately; or cover, and refrigerate up to 5 days.

Makes about 1 cup.