Summer Fig Puree Recipe

Servings: 2 cups

If you do not have fresh figs to cook and puree, you can find them in a jar at the market. 



½ cup dark brown sugar

1 teaspoon grated lemon zest

½ cup fresh-squeezed lemon juice, a little more, perhaps, for flavoring

1 tablespoon apple cider vinegar

2 tablespoons maple syrup

1 tablespoon Worcestershire sauce

½ teaspoon ground telicherry pepper

1 teaspoon onion powder

1 cup pureed cooked figs

½ cup Dijon-style mustard

[Click for larger image] 


In a medium saucepan with Teflon™ nonstick coatings, combine all of the above ingredients up to the mustard. Cook for 10 minutes over medium heat until the sauce is thick and bubbly. Add the mustard and taste to add more lemony flavor or tang if necessary.  

[Printer-friendly PDF available]