Trout with Sherry-Fig Reduction

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	10 minutes
	Ready In	25 minutes

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Ingredients

4	each	trout	butterflied
12	each	figs
1	cup	sherry	dry (not cooking)
3	tablespoons	vinegar	(sherry or mild)
1	tablespoon	maple syrup	or honey
1	tablespoon	dijon mustard
1	x	salt and black pepper	to taste

Directions

Simmer figs, sherry and vingear for about 10 minutes.

Wisk in maple syrup and mustard, then brush mixture on trout and broil or grill just until fish flakes.

Serve fish with remainder of reduction and divide figs evenly among servings

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Recipe Bite

Cinnamon

by Laurie

General:Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pie...

Member Review

Dark Christmas Cake

So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.

Reviewed by arrgee01