- 2 ounces California Dried Figs (4 to 6 figs)
- 2 tablespoons minced shallot
- 2 garlic cloves
- 1 tablespoon minced fresh ginger
- 2 tablespoon unsalted butter
- 1/4 cup cider vinegar
- 1 cup heavy cream
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 1 tablespoon chopped fresh cilantro (fresh tarragon, Italian parsley, or rosemary can be substituted)
Remove the stems from the figs and discard. Finely chop the figs.
Heat the butter until melted over medium-high in a saucepan. Add the figs, shallots, garlic, and ginger. Sauté until the shallot and garlic are lightly cooked, about 3 minutes. Add the cider vinegar. Bring the liquid to a boil. Cook to reduce the liquid to approximately half, about 10 minutes. Lower the heat and add the cream, salt, and pepper. Stir to combine.
Bring to a simmer then remove from the heat until ready to serve. Just before serving, warm the sauce and add the chopped cilantro.