Margaux chez Margot Fig Jam
Adapted from Todd English’s recipe, with some white and brown values reversed
Soften three diced Shallots in
Vegetable Oil.
Add one cup Red Wine and reduce by half.
Replenish with
White Balsamic Vinegar (3/4 cup)
Chicken Broth (1/4 cup) and
Beef Broth (1/4 cup) and reduce by half.
Add chopped fresh Rosemary and
Brown turbinado sugar.
When sugar has dissolved, add
Dried Mission Figs, quartered, and stir until jammy.
Serve with
Gorgonzola on
Baby Toasts.