Ingredients
1 package (8 ounce) figs
1 cup sugar
1 1/2 cups water
2 tablespoons of Campo Viejo Temtranillo Crianza Rioja
1/4 cup drippings from roasted turkey
1 1/4 cups finely chopped onions, in all
1 cup finely chopped celery, in all
1/2 cup finely chopped yellow bell peppers
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic
1 ripe pear, peeled, cored and chopped
4 1/2 cups chicken stock, in all

Preparation
In a large nonstick skillet combine the figs, sugar, water and wine mixing well. Cook over high heat until mixture caramelizes (turns dark brown and very syrupy), about 20 minutes, stirring frequently.

While the figs are cooking, place the 1/4 cup of the drippings in a small nonstick skillet. Add 3/4 cup of the onions, 1/2 cup of the celery, 1/2 cup of the bell peppers and Poultry Magic; sauté over high heat until vegetables start to brown on the edges, about 8 minutes, stirring frequently. Set aside.

When the fig syrup is done, stir the vegetable mixture into the caramelized fig syrup and add 2 cups of the stock, stirring well. Continue to cook over high heat for 10 minutes, stirring occasionally. Add the chopped pears, 1 1/2 cups of the stock, and the remaining onions, celery and bell peppers. Cook about 10 minutes more, stirring occasionally. Remove from heat.

Strain the contents of the skillet and reserve the liquid in the skillet. Purée the strained solids in a food processor or blender until smooth, about 1 minute, pushing the sides down once with a rubber spatula. Add the puréed mixture to the strained liquid, stirring or whisking well. Return to high heat and bring to a boil. Reduce heat and cook until mixture starts to thicken, about 10 minutes, stirring frequently. Stir in the remaining 1 cup of stock; simmer until mixture is a sauce, about 20 minutes more, stirring occasionally and checking the bottom of the skillet to prevent sticking. Remove from heat and serve immediately alongside your slow roasted turkey.

Serves
Makes about 4 cups