Homegrown Ontario Fig BBQ Glaze
This sweet and savoury glaze pairs well with Homegrown Ontario pork, veal or lamb for summer grilling or winter roasting. The rich flavour of figs harmonized with tangy balsamic vinegar creates just the right flavour balance.
| 1/3 cup | honey | 75 mL |
| 2/3 cup | very hot water | 150 mL |
| 1/4 cup | balsamic vinegar | 50 mL |
| 1 cup | dried figs, chopped | 250 mL |
| 1/8 tsp | ground cloves | 0.5 mL |
| 3 tbsp | olive oil | 45 mL |
| 1/2 cup | diced shallots | 125 mL |
| 1 tbsp | chopped fresh rosemary or marjoram (or 1 tsp dry) | 15 mL |
| salt and pepper, to taste |
In a large bowl, combine honey, water, vinegar, figs and cloves. Let the mixture stand for 15 minutes. Meanwhile, in a large saucepan at moderately low heat, add oil and sauté the shallots, stirring occasionally until they are softened. Add the honey-fig mixture. Bring to a simmer and add the rosemary or marjoram to cook, stirring occasionally for 5 minutes. Season with salt and pepper. If desired, purée in a blender or food processor until smooth.
As a glaze or basting sauce: brush or spoon the warmed glaze over a rack of Homegrown Ontario pork ribs, veal chops or lamb roast. During the last 30 to 40 minutes of roasting, baste every 10 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.
Makes about 1 cup (250 mL) of glaze.
Source: Homegrown Ontario (www.homegrownontario.ca)
