Fig Barbecue Glaze Food

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
• Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

BALSAMIC FIG GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
• Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
• Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
• Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
• Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

FIG BARBECUE GLAZE

Steps:

• In a large bowl, combine honey, water, vinegar, figs and cloves. Let mixture stand for 25 minutes.
• Meanwhile, in a large saucepan over moderately low heat, add oil and sauté shallots, stirring occasionaly until they are softened. Add honey-fig mixture.
• Bring to a simmer and add rosemary; 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 warmed glaze over a rack of pork ribs, veal chops, lamb roast or turkey breast.
• During the last 30-40 minutes or roasting, baste every 20 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.
• Makes about 1 cup of glaze.

ASIAN BARBECUE GLAZE

Steps:

• Cook all ingredients in small saucepan over medium heat, stirring occasionally, until thick and reduced, about 5 minutes.

APRICOT-ANCHO BARBECUE GLAZE

Steps:

• Saute the bacon in a large saute pan over medium heat until almost crisp, about 4 minutes. Add the onions and saute until browned, about 5 minutes. Add the garlic and saute until aromatic, about 1 minute.
• Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
• Transfer the sauce to a blender and secure lid. Turn machine on and slowly increase speed to high. Blend for 30 seconds, until relatively smooth.
• The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.