Guest guest Posted June 5, 2008 Report Share Posted June 5, 2008 @@@@@ Balsamic and Fig Caramel Sauce 8 soft dried figs, (preferably Calimyrna) 3/4 cup sugar 1/2 cup water 3/4 cup balsamic vinegar 2 tablespoons unsalted butter 1/2 teaspoon Dijon mustard Halve figs lengthwise, discarding stems. In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden). Add figs, vinegar, butter, and mustard and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving. Makes about 1 cup. Source: Gourmet, November 1998 Formatted by Chupa Babi: 06.04.08 " This slightly sweet, tangy sauce is wonderful with both [favorites]. " ChupaNote: terrific over anything roasted. ----- Quote Link to comment Share on other sites More sharing options...
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