Fig Marsala Sauce

We all have our weaknesses, those items that when you see them in the store or on a menu, you just cannot resist. One of mine is fresh figs.

Our local specialty store, Guido’s Fresh Marketplace, always carries the most luscious black mission figs when they are in season, and pretty much every time I see them I buy a container, even if I have no idea how I will use them.

One of my favorite hors d’oeuvres is this savory tart from The New York Times with figs, caramelized onions, and blue cheese. (The recipe specifies Stilton, but any decent blue cheese works beautifully.) I also love putting quartered figs on a salad or wrapping fig halves in prosciutto.

The other night, we took some loin veal chops out of the freezer and while Hank cooked them on the grill, I decided to make a sauce with the figs I had just bought to serve with the chops. Although on that occasion we served it with veal, I’m guessing it would also be delicious with chicken, duck, lamb, or pork.

Fig Marsala Sauce with Sage

Serves 2 – this recipe is meant to be served on 2 portions of meat (veal, chicken, duck, lamb...)

2 Tablespoons butter

1 Tablespoon olive oil

2 Tablespoons finely chopped shallot

Pinch of kosher salt

Pinch of French four spice or several grindings of fresh pepper

4 figs, stems removed, cut in half from stem end to base

1 Tablespoon chopped fresh sage

1 Tablespoon all-purpose flour

¼ cup Marsala wine

Heat the butter and olive oil in a medium sauté pan over medium to medium-high heat until the butter is melted. Add the shallot and sprinkle with salt and French four spice or pepper, and sauté the shallot until softened.

Place the figs cut side down in the pan and cook for a 1-2 minutes until they just begin to caramelize a bit. Add the chopped sage and stir into the shallot mixture, being careful with the figs. Sprinkle the flour into the pan, trying to sprinkle it mostly into the butter and oil mixture, and stir to combine. Allow the flour to cook in the fat for 30-60 seconds.

Pour the Marsala into the pan to deglaze. Stir gently so as not to damage the figs, with the goal of creating a thickened sauce. If the sauce becomes too thick, add a tablespoon or two of additional Marsala until the desired consistency is reached.

Arrange 4 fig halves on each portion of meat and divide the sauce between the two servings.