Espresso Balsamic Fig Sauce
Yield: 1 ½ Cup
1 Cup Chopped Dried Figs
2 Cups Water, Divided
1 Tablespoon Apple Cider Vinegar
1 Tablespoons Sweet Onion Sugar
1 Cup Espresso Balsamic Vinaigrette
½ Teaspoon French Grey Salt
1 Teaspoon Ground Tellicherry Peppercorns
Most of us think of figs as a something to be used in a dessert, or as a garnish. So, this recipe may come as something as a surprise for even the most accomplished home chef. We use it over a dollop of Gorgonzola cheese on bruschettas, or on top of baked brie. It makes a great base for a cream sauce to serve alongside braised pork loin. Sometimes we even add a tablespoon or two to our Farmhouse Onion Soup, to create a real depth of flavor. If experience tells us anything, you and your guests are going to love this one!
Place dried figs in a bowl and cover with 1 cup of water water. Soak for 2 hours.
Place fig mixture, remaining water, cider, sugar, and herbs in a saucepan over medium heat. Bring to a simmer, reduce heat to medium low, and cook for about 30 minutes until mixture has thickened to the consistency of a jelly. Let mixture cool slightly, then blend with an immersion blender until smooth. Stir in balsamic vinaigrette, salt, and pepper. Stir to combine and test seasonings. If necessary, add more salt and pepper. Store sauce in the refrigerator for 1-2 weeks, or in the freezer for 4 months.