Fig and rosemary preserves
INGREDIENTS
2 tablespoons olive oil
1 red onion, finely chopped
1 cup red wine
1⁄2 cup beef stock
3⁄4 cup balsamic vinegar
1 teaspoon finely chopped fresh rosemary
1⁄4 cup caster sugar
150g plump dried figs, quartered
METHOD
Heat the oil in a medium size sauté pan, add the onion and sauté until soft. Add the red wine and reduce by half. Add the stock and vinegar and again reduce by half. Stir through the rosemary, sugar
and the figs and cook, stirring occasionally, for 15-20 minutes or until the mixture has the consistency of a syrupy jam. Allow to cool.
Wine Match: Matariki Aspire Syrah 2002.
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