Chef/Artist Wendy Brodie | Art of Food TV | Successful Hostess

Port Wine & Fig Sauce,

Show: Sep 25th

Ingredients:

1 Pint Basket of Figs
3 cups Ruby Port (to cover figs)

Procedure:

Place ingredients in a pot and bring to a boil. Simmer until port is reduced by one quarter and allow to cool for 20 minutes. Blend in the blender and pas through a chinois.

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