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Port Wine & Fig Sauce,
Rick Edge
Show: Sept. 25, 2003

Ingredients:

1 Pint Basket of Figs
3 cups Ruby Port (to cover figs)

Procedure:
Place ingredients in a pot and bring to a boil. Simmer until port is reduced by one quarter and allow to cool for 20 minutes. Blend in the blender and pas through a chinois.