Ingredients
1/2 cup dried Calimyrna figs, coarsely chopped
1/2 cup dried tart California apricots, coarsely chopped
1/2 cup dried pears, coarsely chopped
1/4 cup raisins
2 cups port wine
1 cinnamon stick
Large pinch of kosher salt
Preparation
Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.
