INGREDIENTS:
- 1 cup tawny port, such as Fairbanks Port
- 3/4 cup reduced-sodium chicken broth
- 1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch dice
- 3/4 cup (1/2-inch) diced dried figs
- 1 tablespoon finely chopped yellow onion
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
DIRECTIONS:
- Start the sauce. Bring the port, stock, apple, figs, and onion to a boil in a medium saucepan over high heat. Boil until the liquid is reduced to about 3 tablespoons, about 10 minutes. Remove from the heat.
- To finish the sauce, reheat it slightly over high heat. If the fruit has absorbed the liquid, add a tablespoon or two of water to return the liquid to 3 tablespoons. Reduce the heat to very low. A few cubes at a time, whisk in the butter to make a smooth sauce. Season with salt and pepper. Set aside.