Title: Balsamic fig sauce
 Categories: June 1996 i, Marinades, Sauces, & salsas
      Yield: 1 Servings
 
      1 lb Fresh figs; preferably Black
           -- Mission, chopped
    1/3 c  Red wine
      1 tb Balsamic vinegar
      1 pn Salt
    1/8 ts Freshly ground pepper
    1/2 ts Sugar
      1    Sprig fresh thyme
 
  Combine all ingredients with 1/2 cup water in a saucepan. Cover;
  bring to boil over high heat. Reduce to a simmer; cook, partially
  covered, until fruit has broken down, about 20 to 30 minutes. Let
  cool slightly; remove thyme sprig. Press mixture through a
  large-holed sieve with a rubber spatula.