Funny this thread came up again. I did a roast pork tonight and I was in the process of making a basic pan sauce and then decided to make it a fig gravy. Drippings, sweat shallots, added flour, deglazed with vermouth and and added chicken stock and fig jam. Faaaantaaastic, slightly sweet but savoury! I think I'm going to make it for christmas except I think I will deglaze with port!