Ginger, Fig and Shallot Conserve

1. 1

   In a large, nonstick shallow sided saucepan, cook the shallots in the butter and oil over moderately low heat, 20 to 25 minutes, stirring occasionally, until golden brown and very soft.

2. 2

   Add the figs, ginger, sherry, and water and bring to a boil over high heat, stirring frequently.

3. 3

   Reduce the heat to moderately low and cook 20 minutes, stirring occasionally, or until figs are tender and mixture is thick and aromatic.

4. 4

   Remove from heat and cool to room temperature before serving or storing.

5. 5

   Will keep in a tightly sealed container in the refrigerator for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.