Name: Balsamic and Fig Caramel Sauce
Yield: Makes about 1 cup
Ingredients: 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

This slightly sweet, tangy sauce is wonderful with both fish and meat.

Recipe information

Yield
Makes about 1 cup

Ingredients

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

Preparation

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.

TagsSauce Condiment Dried Fruit Fruit Fig Gluten Free Vegetarian Make Ahead 5 Ingredients or Fewer Simmer Fall Gourmet

Recipe notes

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