Balsamic And Fig Caramel Sauce Recipes

BALSAMIC FIG SAUCE

Balsamic Fig Sauce image

I have not made this sauce yet, but just reading it got my heart beating fast. Seems like it would go well with game, poultry or pork.

Provided by Geema

Categories Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 lb fresh black mission fig, chopped
1/3 cup red wine
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon sugar
1 sprig fresh thyme

Steps:

Combine all ingredients with 1/2 cup water in a saucepan.
Cover; bring to boil over high heat.
Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
Let cool slightly; remove thyme sprig.
Press mixture through a large-holed sieve with a rubber spatula.

Nutrition Facts : Calories 212.6, Fat 0.7, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 47, Fiber 6.6, Sugar 39.4, Protein 1.8

BALSAMIC FIG SAUCE

Balsamic Fig Sauce image

This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

1 pound fresh figs, preferably Black Mission, chopped into 3/4-inch pieces
1/3 cup red wine
1 tablespoon balsamic vinegar, or to taste
Pinch of salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 sprig fresh thyme

Steps:

Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

BALSAMIC AND FIG CARAMEL SAUCE

Balsamic and Fig Caramel Sauce image

Categories Sauce Fruit Mustard Vinegar Fig Fall Simmer Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6

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

Steps:

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.

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