The Fig Sauce

Several friends tonight raved about the Fig Sauce which accompanied our pork loin, so here is the recipe, from Giada de Laurentiis' "Everyday Italian."

2.5 C Port
1.25 C Chicken broth
8 Dried black mission figs, coarsely chopped
2 sprigs of fresh rosemary
2 cinnamon sticks
1 T honey
2 T unsalted butter cut into pieces
.25 t salt
.25 t freshly ground pepper

In a medium sized, heavy bottomed sauce pan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey.  Boil over medium-high heat until reduced by half, about 30 min.  Discard the rosemary sprigs and cinnamon sticks (some rosemary leaves will remain in the port mixture).  Transfer the port mixture to a blender and puree until smooth.  Blend in the butter, salt, and pepper.  (Sauce can be made 1 day ahead.  Cover and refrigerate.  Warm over medium heat before using.)

Enjoy!