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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fig Relish


1 Tbsp              butter

2 Tbsp              minced shallots

1 1/2 cups      whole fig preserves, small dice

2 Tbsp              brown sugar

2 Tbsp             sherry vinegar

2 Tbsp              minced celery

2 Tbsp              small diced red peppers

1/2 tsp fresh thyme leave, chopped


Port Wine Glaze

1 cup chicken stock

1 Tbsp brown sugar

1 cup port wine

2 tsp balsamic vinegar

salt and pepper to taste


Melt the butter over low heat in a small sauce pot. Cook the shallots for 3 minutes. Add in the diced figs and brown sugar, and cook for 5-6 minutes, stirring often to prevent sticking and burning. Add in the sherry vinegar, celery and red bell peppers and lower the heat. Cook for 10 minutes, stirring often. Add the thyme, salt and black pepper and remove from heat. The flavor of the relish is best if made a day or two in advance. When ready to use, warm it slowly in a small sauté pan over a low heat.

Yield: 1 1/2 cups

Port Wine Glaze

Place all ingredients in a small sauce pot. Simmer and reduce until mixture forms a thick syrup.

Yield: One quarter cup

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