Cooking Recipe California-Vermont Sauce
Recipe Ingredients
16
California dried figs
2 c
Maple syrup
2 c
Water
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. Serves 6-8.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias