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Roasted Figs

pork, side dishes

8 figs; washed
2 tablespoons butter
3 tablespoons marsala
5 tablespoons balsamic vinegar

In a large frypan place whole figs standing up. Add butter, Marsala and balsamic vinegar. Place over medium-high heat. Bring liquid to a boil and reduce to a simmer, basting the figs periodically. Cook until figs are soft. Remove figs from pan and reduce liquid until syrupy. Pour syrup over figs to glaze. Serve with roast pork.

Contributor: New Classics with Chef Rob Feenie

Yield: 4 servings

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