Ginger, Fig and Shallot Conserve

• 8 large shallots, peeled and quartered
• 1 12 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 8 ounces dried calimyrna figs, stemmed and quartered
• 4 inches fresh gingerroot, peeled,quartered,and thinly sliced crosswise
• 12 cup dry sherry
• 12 cup water

1. In a large, nonstick shallow sided saucepan, cook the shallots in the butter and oil over moderately low heat, 20 to 25 minutes, stirring occasionally, until golden brown and very soft.
2. Add the figs, ginger, sherry, and water and bring to a boil over high heat, stirring frequently.
3. Reduce the heat to moderately low and cook 20 minutes, stirring occasionally, or until figs are tender and mixture is thick and aromatic.
4. Remove from heat and cool to room temperature before serving or storing.
5. Will keep in a tightly sealed container in the refrigerator for up to 3 weeks.

shallots, butter, vegetable oil, calimyrna figs, fresh gingerroot, sherry, water

Taken from www.food.com/recipe/ginger-fig-and-shallot-conserve-95396 (may not work)