Roberta Donna's Balsamic Fig Sauce
From: andrew schain
Date: 2004-10-24

here are two sauces that were part of a Roberto Donna class - both are
great for pork - the fig was amazing on pork sausage - the other (a
salty kind of thing) on pork loin


Ingredients:
1	lb. Fresh figs (Black mission) chopped into ¾ pieces
1/3 cup Red wine
1 tbsp. Balsamic (common stuff not the big $$$) vinegar (or to taste)
1/8 tsp ground black pepper
pinch of salt
½ cup of water
a little sugar
Sprig of fresh thyme


In a small sauce pan, take a little bit of sugar, heat it ­ add the
wine, vinegar and figs, then stir in the water and the rest - and let
boil over a high heat. Reduce to simmer and cook partially covered
until the fruit is broken down (20 to 30 minutes). Let cool slightly
and press through a large holed sieve with a rubber spatula.