Balsamic Fig Sauce

  • Yield 1 cups

A tangy sauce that is a wonderful addition to grilled meats.


1 pound fresh figs, chopped, stems removed
1/3 cup wine
1 tablespoon balsamic vinegar
-- Pinch of salt
1/8 teaspoon fresh grond black pepper
1/2 teaspoon sugar
1 sprig fresh thyme
1/2 cup water


  1. Combine all ingredients in a small saucepan.  Cover and bring to a boil over hight heat.  Reduce to a simmer; cook, partially covered, until the figs are tender, 20 to 30 minutes.
  2. Let cool slightly; remove the thyme sprig.  Press the mixture through a large-holed sieve with a rubber spatula or process in a food processor.
  3. Store in a covered container and refrigerate.

Recipe reprinted with permission from Under the Fig Leaf; A Cookbook for Fig Lovers (copyright 2009, Sherri Lee Parker Lee).




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