Balsamic Fig Sauce

  • Yield: 1 cups


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