How to Make a Fig Reduction From Dried Figs

Just as drying concentrates the sweetness of figs, so reducing a wine or another cooking liquid concentrates its own unique flavor notes. Combining these two aspects by making a fig reduction sauce results in an intensely flavored topping for pork, game and even sophisticated desserts. Depending on your own taste and the dish you're serving, you may choose to cut the sweetness with balsamic vinegar and shallots, or ramp it up with honey and sweet herbs.

Things You'll Need

  • Cutting board
  • Knife
  • Wine, chicken stock and/or water
  • 12-inch skillet
  • Butter, oil or pan drippings
  • Balsamic vinegar (optional)
  • Whisk

Instructions

  1. Chop figs into medium-size pieces.

  2. Soften dried, chopped figs in an equal amount of wine, stock, water or another liquid for about 30 minutes.

  3. Add a small amount of butter or oil to a heated skillet. Alternatively, save the browned fat left from cooking the meat you may be serving with the fig sauce.

  4. Put the figs and their soaking liquid into the hot pan. Add a splash of balsamic vinegar into the fig mixture, if desired.

  5. Bring the liquid to a rapid bubble. Once it reaches this stage, reduce the heat and simmer the fig mixture until it reduces by half.

  6. Whisk a small amount of butter into the fig reduction once it has nearly reached the consistency you desire. This is also a good time to add herbs, honey and other seasonings.

  7. Remove the pan from the heat after the butter is incorporated into the sauce and it has reached the proper thickness.

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