A large pile of ripe figs became a delicious dinner last weekend. I cooked the fruit over low heat, added half a bottle pinot noir and a sprig of rosemary, and let the liquid reduce to a thick, burgundy sauce. While the sauce reduced, I browned the pork roast and put it in the crock pot. Adding the sauce, I let it cook until the house was filled with the delicious fragrance.
Cheesy polenta was the base for the tender meat and sauce.