Ginger, Fig and Shallot Conserve

From the cookbook "Red, Hot and Green" by Janet Hazen. The book is from the library and I NEED this recipe forever. I love ginger anything and this is superb!

• Ready In: 1 hr 10 mins
• Yields: 1 1/2 cups

Ingredients

• 8  large shallots, peeled and quartered
• 1 1⁄2 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
• 1⁄2 cup dry sherry
• 1⁄2 cup water

Directions

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.