Port & Fig Sauce


Especially tasty with caramelized onions, goat cheese, and walnuts (as shown un-assembled in the photo above).

1/4 lb dried figs
1/2 C pomegranate juice or cranberry juice
1/4 C port
1/8 C honey
Chop figs into quarters, removing any knobby stems that might remain. Put the pieces in a medium bowl or Mason jar and cover with the liquids. Soak the figs for 24 hours or at least overnight.

Blend figs in the blender and slowly add juices to it till it reaches the desired consistency.

Can be used as:
* topping for ice cream
* filling inside cookies as a replacement for jam
* spread for crackers, breads, or savory tarts

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