..So here's what I did with the figs: I cooked them up with some wine, balsamic vinegar, a bit of sugar, some thyme and S&P. Kept the mixture in the fridge for day. The next day, I prepared an herb/mustard crusted rack of lamb with roasted tomatoes with thyme oil and a basil mashed potato. I sweated some shallots and made a reduction with wine, bay, thyme and peppercorns, then added the fig mixture and cooked it slowly. I finished with a touch of port and some super-concentrated demi glace that was sitting in my freezer (useful find!). For an improvised sauce, it was a real hit!
I wonder if I could freeze that fig mixture... So many cheap figs in the stores these days...
I wonder if I could freeze that fig mixture... So many cheap figs in the stores these days...
