Diana's Fig Sauce

FIG SAUCE (this I definitely measure)
2 1/2 cups port
8 dried black Mission figs, coarsely chopped
1 1/4 c chicken broth
2 sprigs of fresh rosemary (DO NOT use dried for this)
2 cinnamon sticks
1 tablespoon of honey
3 tablespoons unsalted butter cut into pieces
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

For the Fig Sauce:
In a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon and honey. Boil over medium-high heat until reduced by half, about 30 min. Discard the rosemary sprigs and cinnamon sticks (some of the rosemary leaves will remain the port mix. Transfer the port mix to a blender and puree until smooth. Blend in the butter, salt and pepper. (the sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using------I don’t do it in advance)

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