California-Vermont Sauce
Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minCalifornia figs meet Vermont maple syrup, and the result is a sauce so good you’ll want to put it on everything.
Dried figs get snipped into small bits and simmered gently with maple syrup and water for about 15 minutes. As they soften, the figs release their natural honey-like sweetness into the maple, creating a thick, glossy sauce with tender chunks of fruit throughout.
Three ingredients. One saucepan. Zero fuss.
Drizzle it warm over vanilla ice cream and angel food cake. Pour it over a stack of weekend pancakes or golden waffles. Split open hot buttermilk biscuits and let it pool into the steam. However you serve it, this sauce turns the ordinary into something memorable.
Variations
- Spiced version: Add a cinnamon stick and a few whole cloves to the saucepan while simmering for a warm, holiday-spiced twist.
- Citrus lift: Stir in a teaspoon of fresh orange zest after cooking for a bright, fruity note.
- Nutty finish: Spoon the sauce over ice cream and top with toasted walnuts or pecans for extra crunch.
Ingredients
Directions
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.
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