Fig Bbq Sauce Recipes

FIGGY BARBECUE SAUCE

Steps:

• Soak figs in 2 cups boiling water until soft, about 5 minutes; drain. Pulse with vinegar, tomato paste, and 1 teaspoon salt in a food processor, scraping down sides often, until pureed, about 3 1/2 minutes. Heat oil in a saucepan over medium heat. Cook garlic for 30 seconds. Pour in fig puree. Whisk in 1 cup room-temperature water and bay leaf. Reduce heat to low. Simmer for 15 minutes. Season with 1/2 teaspoon salt. Discard bay leaf. Refrigerate until ready to use (up to 2 months).

BALSAMIC FIG SAUCE

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.

FIG BARBECUE GLAZE

Steps:

• In a large bowl, combine honey, water, vinegar, figs and cloves. Let mixture stand for 25 minutes.
• Meanwhile, in a large saucepan over moderately low heat, add oil and sauté shallots, stirring occasionaly until they are softened. Add honey-fig mixture.
• Bring to a simmer and add rosemary; cook, stirring occasionally, for 5 minutes.
• Season with salt and pepper. If desired, purée in a blender or food processor until smooth.
• As a glaze or basting sauce, brush or spoon warmed glaze over a rack of pork ribs, veal chops, lamb roast or turkey breast.
• During the last 30-40 minutes or roasting, baste every 20 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.
• Makes about 1 cup of glaze.

BALSAMIC FIG SAUCE

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.