If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: While in Chattanooga, Tennessee last weekend visiting friends, I ate dinner at a lovely new Italian restaurant downtown. The word was this restaurant had the most wonderful brick oven pizza, so of course I had to try it. I ordered the fig, Gorgonzola and arugula pizza. I just love figs and this pizza reminded me of why. I wanted to make a gravy with a fruit other than cranberry, so why not figs. - acarterw
- 1 tablespoon Unsalted Butter
- 1 Smal Spanish Onion, Finely Diced
- 2 cups Fairmount Orchard Apple Cider (The drive to Signal Mountain, TN is beautiful, but the apple cider is out of this world!)
- 1 cup Turkey Stock (if you do not have turkey stock, sub Swanson chicken stock)
- 1 Bay Leaf
- 1/2 pound Fresh Figs, Chopped (if you dont have fresh you can use dried)
- 3/4 teaspoons Chinese Five-Spice Powder
- Pinch Ground Cloves
- In a large saucepan, heat Butter over medium heat.
- Once Butter is melted, toss in the Spanish Onion and cook until soft.
- Add to saucepan the Figs, Five-Spice Powder and Ground Cloves. Stirring constantly so Figs do not stick.
- Add the Bay Leaf, Turkey Stock and Apple Cider, bring to a boil. Once it has reached a boil, reduce heat and simmer for approximately 35 - 40 minutes until mixture has reduced by half.
- This recipe was entered in the contest for Your Best Gravy