1 cup (250 ml) dried black Mission figs, diced, or other dried but soft figs

1 cup (250 ml) red wine

1/4 cup (60 ml) brown sugar

2 tablespoons (30 ml) balsamic vinegar

In a heavy saucepan, bring all the ingredients to a boil. Simmer gently for about 20 minutes or until the liquid is syrupy.

Transfer to a bowl and let cool. Cover and refrigerate for at least 4 hours. Serve with a cheese platter.

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