It may not win any beauty prizes, but this fig coulis makes up for its less-than-stellar appearance with fabulous flavor. Serve it raw, as a dip or spread, or gently heat it over low heat and serve with roasted pork, chicken, or turkey. It makes, we must add, a lovely twist on tradition to serve it with the turkey on Thanksgiving in lieu of or in addition to cranberry sauce.
- Trim and discard the stems from the figs.
- Chop the coarsely and put them, along with the oil and vinegar in a blender or food processor.
- Whirl into a smooth puree.
- Add salt and pepper to taste now if using raw, or after warming up if using as a warm sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||3 g|