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