Fresh Fig and Marsala Compote over Pork Chops
Going beyond the classic figs and proscuitto, we agree that figs pair well with any pork. The sweetness and texture of the fig are unique and make a wonderful sauce. As we were considering the flavor for a sauce that combined pork chops with the figs, we opted to augment the sweet, pungent flavor of the figs with Marsala wine. The ingredients are simple yet the flavor turned out to be very complex. We started by putting some of the figs in a blender and adding the Marsala. It tasted on the bitter side so we went to work to liven it up realizing that once the alcohol evaporated much of the bitterness would go away. Here's how our recipe turned out.
Makes: about 1 cup
Prep Time: 10 minutes
Cooking Time: 10 minutes
INGREDIENTS:
15 small Mission figs
1/2 cup marsala
1 1/2 teaspoons honey
1/8 teaspoon cinnamon
2 tablespoons balsamic glaze
1 tablespoon olive oil
7 small Mission figs, cut in half
PREPARATION:
1. Wash and dry the figs. Put 15 figs in the blend and blend until smooth.
2. Add the remaining ingredients to the figs and blend together.
3. Put into a small pot to heat and cook until flavors are blended, about 10-15 minutes.
4. Meanwhile, put the remaining 7 figs in a saute pan with a bit of olive oil and cook for about 3-4 minutes, until softened.
SERVING:
Put the sauce over the pork chop or float the chop on the sauce with just the cooked figs on top; your choice. Serve on a warmed plate with the side dish of your choice. We chose baby peas because the simple sweetness of the peas goes well with the complex flavor of the fig and marsala compote.
Bon Appetit,
Tom and Anita
Fresh Fig and Marsala Compote over Pork Chops
Belum ada Komentar untuk "Fresh Fig and Marsala Compote over Pork Chops"
Posting Komentar