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“This sweet and savoury glaze pairs well with pork, veal, lamb or turkey for summer grilling. The rich flavour of dried figs harmonized with tangy balsamic vinegar creates just the right flavour balance.”
1 cup

Ingredients Nutrition


  1. In a large bowl, combine honey, water, vinegar, figs and cloves. Let mixture stand for 25 minutes.
  2. Meanwhile, in a large saucepan over moderately low heat, add oil and sauté shallots, stirring occasionaly until they are softened. Add honey-fig mixture.
  3. Bring to a simmer and add rosemary; cook, stirring occasionally, for 5 minutes.
  4. Season with salt and pepper. If desired, purée in a blender or food processor until smooth.
  5. As a glaze or basting sauce, brush or spoon warmed glaze over a rack of pork ribs, veal chops, lamb roast or turkey breast.
  6. During the last 30-40 minutes or roasting, baste every 20 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.
  7. Makes about 1 cup of glaze.

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