California-vermont sauce

Yield: 6 servings

Measure Ingredient
16 California dried figs
2 cups Maple syrup
2 cups Water

With scissors, snip stems from figs. Cut them into small bits, place in saucepan with syrup and water. Place over heat, bring to boil, lower to simmer and cook gently until figs are tender and sauce is slightly thickened, about 15 minutes. Wonderful sauce eon ice cream and Angel cake, on ice cream alone, on pancakes, waffles or over hot biscuits. Serves 6-8.

Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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