Fig sauce
Description
Perfectly complements meat, poultry, and side dishes. This colorful and delicious fig sauce can be prepared both during the fruit's ripening season and from frozen figs, previously thawed at room temperature. The sauce is portable and convenient to take on picnics, to work, or on trips. The sauce is ready. Store it in the refrigerator and serve with meals.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose figs that are ripe, but not overripe!
- 2
Step 2
Wash each fruit, cut off the stem, and slice into a cauldron or another non-stick pot.
- 3
Step 3
Salt and pepper, add dried garlic. You can optionally add other spices or herbs that don't overpower the main ingredient's flavor.
- 4
Step 4
Pour in hot water and place the container on the stove.
- 5
Step 5
Boil for 12-15 minutes until tender, including moderate heating.
- 6
Step 6
Transfer the contents of the cauldron to a deep container, or puree directly in the cauldron using an immersion blender, taking care not to splash everything around. Pour in the vegetable oil and lemon juice, taste the sauce, and blend once again. If it needs a bit more salt, add it and mix well.
- 7
Step 7
Place the prepared dish in a sauceboat and serve either warm or chilled in the refrigerator for 30 minutes before serving.