Dry fruit sauces

Yield: 1 servings

Measure Ingredient
200 grams Figs
50 grams Currants
4 tablespoons Sugar
½ Lemon; juice of

FIG AND CURRANTS SAUCE

Wash and soak figs and currants in 2 cups water for 5 hours. Mash well in the water, add sugar. Boil till very soft. Strain. Add lemon juice. Chill.

Serve with baked or cooked fruit, or sponge cake, with or without sweetened, whipped cream.

Variations

Use apricots or dates instead of figs and currants.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes