- Combine the figs, rosemary, chardonnay, apple juice, and roasted garlic, simmer until the figs are tender and the sauce has reduced. Puree, and adjust consistency with veal stock. Taste and adjust seasoning with salt and pepper.
- Season both sides of the veal with salt, pepper, and the herbs de provence mix. Sear in a skillet until well browned on both sides and cooked through. Remove from heat and let rest for 5 minutes.
- To serve, place sauce on top of the veal, garnish, with fresh or dried figs, and enjoy.