Fig Sauce

Oxmoor House
3 1/2 cups


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12 to 15 fresh ripe figs, peeled and chopped
1/2 cup sugar
1 cup water
1 tablespoon butter or margarine
1 tablespoon cornstarch
3 tablespoons lemon juice


Combine figs, sugar, water, and butter in a saucepan; bring to a boil. Reduce heat; simmer 5 to 8 minutes or until tender.

Combine cornstarch and lemon juice, mixing until smooth. Stir into fig mixture; cook over low heat, stirring constantly, until thickened and bubbly. Serve sauce warm over ice cream.

Created date

February 2010