Thursday, Dec 20 2007

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Dry Fruit Sauces

Fig and Currants sauce

200 gm figs
50 gm currants
4 tbsp sugar
juice of 1/2 lemon

Method

Wash and soak figs and currants in 2 cups water for 5 hours. Mash well in the water, add sugar. Boil till very soft. Strain. Add lemon juice. Chill.

Serve with baked or cooked fruit, or sponge cake, with or without sweetened, whipped cream.

Variations

Use apricots or dates instead of figs and currants.

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Sauces for Icecreams and Cake's Index