Summary

Ingredients

• 80 g carrot (s)
• 0.5 stick ½ celery
• 50 g onion (s)
• 1 clove garlic
• 1 tablespoon oil
• 400 ml port wine
• 100 ml balsamic vinegar
• 2 stalks thyme
• 600 ml poultry stock
• 1 teaspoon cornstarch
• 3 fig (s)

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Instructions

1. Wash the carrots and celery and cut into ½ cm pieces. Roughly dice the onion and garlic.
2. Heat the oil in a smaller saucepan and sauté the vegetables briefly, pour in the port wine and vinegar and add the thyme. Reduce the liquid to 100 ml over medium heat. Pour through a fine kitchen sieve into a saucepan, pour in the stock and reduce again to approx. 200 ml.
3. Mix the cornstarch with a little cold water until smooth and thicken the sauce with it.
4. Divide the figs into 1-1.5 cm thick wedges (if you like, you can peel them beforehand with a peeler - I don`t think that`s necessary) and add to the sauce.
5. Briefly bring to the boil.
6. Tastes good with somewhat stronger meat, e.g. game poultry.