Annie, Thanks for posting the recipe-I'm slow to react today. Here is another recipe: Pork with Fig Sauce Serves 4 8 1/3-inch-thick slices center-cut pork loin 1 1/2 tablespoons olive oil1 tablespoon butter 1/4 cup minced shallots 3 tablespoons fig balsamic vinegar 1 cup chicken stock 6 fresh ripe figs, quartered 1/2 cup whipping cream 1 tablespoon minced parsley Preheat oven to 200F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and saute until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and saute until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper. Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve. **I used dried figs with success

Lots of great ideas since I use a lot of Balsamic, white and traditional. I use it most with salads. Last weekend I made Bourbon Baked Beans; I always use BV in the beans. I quadrupled the recipe for the covered dish function thinking I would have left overs for Sunday dinner. There was not ONE bean left; I guess that's a good thing.

Hi L. I make a simpler version of Chances Mom's recipe below. I take bone in thighs and mix with sweet potatoes and white potatoes and onions and toss all together in a big roasting pan with some oil, balsamic vinegar and mustard, rosemary, thyme, s&p. Then I just roast it (turning and basing a couple of times cause the balsamic turns it all nice and dark brown) for about an hour at 400. End of my recipe. I think your ingredients all sound terrific - including the jelly and rosemary. I bet you could roast it all together for an hour at 400 tossing and basting occasionally. (I don't, however, know about roasting the apple - I've never done that.) I hope this helps you a bit. Here is Chances Mom's original recipe, FYI. Chances Mom/Janet Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots 3 tbsp olive oil 3 tbsp dijon mustard 1 1/2 tbsp balsamic salt and pepper 8 chicken thighs (I get them boned so they are easier to eat) 1 med large peeled sweet potato (I subbed 5 small potatoes quartered) cut into 1/2 inch pieces 4 med parsnips peeled and cut into 1/2 inch pieces 4 small shallots, peeled and halved thru root (I used at least 6) I also added 3 carrots, peeled and cut into 1/2 inch pieces 3 strips bacon (I used pancetta diced)cooked and crumbled Stir together oil, mustard balsamic salt and pepper in large bowl, add chicken and toss. Marinate at least 1 hr and upto 8 hrs. Heat oven to 425 degrees. Arrange chicken skin up on large rimmed baking sheet. At other end of sheet toss veggies with salt and pepper (I also added some butter). Roast 20 minutes, then baste chicken and stir veggies. Contine basting and stirring every 10 minutes. (I didn't do this just left it) When chicken is done, take veggies out and toss with 1/2 of the bacon , and transfer to serving platter, top with chicken and toss rest of bacon over. Because I used deboned thighs, I started the veggies about 15 minutes before adding the chicken and cooked the whole thing about and hour. The beauty of this dish is it can hold for quite a while without getting over done or dried out. Both times I made it when we had company and kind of forgot about it til it was time to eat. The chicken comes out a beautiful burnished brown and the veggies are sweet.

I'd think just reducing the vinegar would work. Or you can have a look a the sauce in this recipe. Here is a link that might be useful: Balsamic Reduction sauce