Trout

4 trout; butterflied
12 figs; (never used them)
1 cup sherry; dry(not cooking)
3 tablespoon vinegar; (sherry or mild)
1 tablespoon maple syrup; or honey
1 tablespoon dijon
1 salt & pepper; to taste
Put 1st three ingredients in a non-reactive pan. Simmer for about 10
minutes. I skipped this step as I didn't use figs. I just simmered and
then wisked in the honey and mustard. R educe by half. Brush on butterflied
trout and broil. We've done it on the grill too. Don't cook it to long. I f
you use the figs, take them out after you steep them for about a half
hour. Put them back in AFTER the reduction, enjoy,