MISSION FIG AND
CARAMELIZED SHALLOT
COMPOTE

2 tablespoons butter

1/4 cup chopped garlic

1/2 cup peeled and quartered shallots

1/2 cup halved dried mission figs

1 cup chicken stock

1/2 cup apple cider

1 teaspoon fresh chopped thyme

1 tablespoon freshly chopped parsley

Salt and pepper to taste

Melt the butter in a skillet over medium-high heat. Sauté the garlic and shallots in the butter until evenly browned. Add the figs, chicken stock, and apple cider. Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the liquid reduces by two-thirds and begins to thicken. Add thyme, parsley, and salt and pepper. Keep warm and serve with the quail. Can be made a day ahead and stored in the refrigerator and warmed before serving.

Makes 4 servings.