• 4 cups fresh California Figs, quartered
• 4 cups sugar
• 1/2 cup orange zest
• 1 cup port wine
• 1/2 cup balsamic vinegar
• 2 cups fresh ripe nectarines or peaches, marinated in 2 cups red wine
• 4 cardamom seeds
• 1 bay leaf
• 2 s pieces crystallized ginger, about the size of a quater

Use as a topper for baked brie or as a glaze for grilled meats.


Combine all ingredients in saucepan and stir together. Stirring occasionally, heat and simmer until desired consistency. Turn into storage container; cover and store in refrigerator.

Yields:
Serves: 6 cups

600 West Shaw Avenue, Suite 300 • Fresno, CA 93704
Phone 559-243-8600 • FAX 559-243-8605