Fig and red wine sauce
Instructions:
- Bring the wine, stock, vinegar, and sugar to a boil in a large saucepan over medium-high heat, stirring until the sugar dissolves. Boil until the mixture reduces to 2 cups, stirring occasionally.
- Stir in the figs, reduce the heat, and simmer gently until softened, about 15 minutes. Remove from the heat, stir in the rosemary, and set aside to cool to room temperature. Rewarm gently before serving.
- Make-ahead note: The sauce can be made up to 3 days ahead. Store covered and refrigerated. Rewarm gently before serving.