Orange Balsamic Fig Sauce

Processed with MOLDIV

The beautiful display of figs caught my eye, leaving me to recount if I ever had a whole fig or if I even liked them. Honestly, I couldn’t recall. Therefore, I placed a bunch in my basket, and was off for my own culinary challenge. I decided on fig sauce because like my apricot compote it seemed like it would showcase the fruit in its best light and have versatile uses. This sauce did not disappoint. I used it every morning on my yogurt and I added it to a sauce I created for some chicken. I even used it as a “simple syrup” in cocktails.Bon Appetit!

1 cup of figs
4-6 mint leaves chiffonade
1 cup of water
½ C of sugar (you can decrease the sugar amount depending on the sweetness of your figs)
3 tsp  Orange blossom balsamic
½ cup good red wine

Method: Cut figs in half. In a small sauce pan, combine all ingredients. Bring to a boil, then reduce the heat to medium low so it simmers. Simmer for 20 minutes until the figs are soft. Strain the mixture through a fine mesh strainer, pressing down as much as possible to get every bit of liquid.



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