INGREDIENTS

1. 8largeshallots, peeled and quartered
2. 1 1/2tablespoonsunsalted butter
3. 1tablespoonvegetable oil
4. 8ouncesdried calimyrna figs, stemmed and quartered
5. 4inchesfresh gingerroot, peeled,quartered,and thinly sliced crosswise
6. 1/2cupdry sherry
7. 1/2cupwater

DIRECTIONS

1. In a large, nonstick shallow sided saucepan, cook the shallots in the butter and oil over moderately low heat, 20 to 25 minutes, stirring occasionally, until golden brown and very soft.
2. Add the figs, ginger, sherry, and water and bring to a boil over high heat, stirring frequently.
3. Reduce the heat to moderately low and cook 20 minutes, stirring occasionally, or until figs are tender and mixture is thick and aromatic.
4. Remove from heat and cool to room temperature before serving or storing.
5. Will keep in a tightly sealed container in the refrigerator for up to 3 weeks.