Figs Stemmed Fig Balsamic Dessert Sauce

Figs Stemmed Fig Balsamic Dessert Sauce

Ingredients:
8 dried figs, stemmed and minced
2 cups apple juice

Directions:
1⁄ cup sugar
4
1⁄ cup balsamic vinegar
4
1. Place a skillet over medium heat. Once it is heated, place everything but the
vinegar in the skillet and bring to a boil. Lower the heat to medium-low and
simmer for 10–15 minutes. It should be frothy and reduced by half.
2. Add the vinegar and increase the heat to medium-high. Stir frequently for 5
minutes. The sauce is ready when it sticks to the back of the spoon.
3. Use a stand or stick blender to purée the sauce. Serve hot or warm. Refrigerate
any leftovers for 2 weeks.
VIETNAMESE CHILI GARLIC SAUCE
This Vietnamese condiment is great stirred into noodle soups, served on meats,
used as a dipping sauce for egg rolls, or stirred into any sauce that you would like
to be spicier. It will keep in an airtight jar in the refrigerator for at least 1 month.
Yields 1 cup