4 ounces dried figs, preferably Black Mission or Turkish
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
3 tablespoons brandy or cognac
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 cup chicken stock or water
Salt to taste
Directions
In a small saucepan, heat dried fruits with the Cognac or brandy just to the point where liquid begins to simmer. Remove from heat, cover, and set aside.
