1 teaspoon olive oil
1 shallot bulb, minced
1 garlic clove, minced
1 tablespoon Madeira
6 plums, very ripe, seeded and roughly chopped
2 tablespoons blackberry balsamic vinegar (or other fruity balsamic)
1 tablespoon fresh ginger, peeled and minced
2 tablespoons honey
1/2 stick cinnamon
1 dried red chile
2 dried lemon verbena leaves (or 1 teaspoon fresh, minced)
Salt and freshly ground pepper to taste
In a stainless steel saucepan, add olive oil and heat. When warm, add shallots and garlic. Sweat them until they're translucent. Add the Madeira and simmer until it disappears.
Add the plums and the rest of the the ingredients. Slowly and gently simmer until the mixture reduces and thickens until jammy--stirring occasionally. Discard the cinnamon stick and red chile.
Serve as a sauce with pork, chicken, or duck.