|Nutritional Guidelines (per serving)|
|Servings: 1 cup sauce (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It may not win any beauty prizes, but this fig coulis makes up for its less-than-stellar appearance with fabulous flavor. Plus, it is beyond easy to make—if you can turn on a blender, you can make this coulis! 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.
- 12 figs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Freshly ground black pepper (to taste)
Gather the ingredients.
Trim and discard the stems from the figs.
Chop the figs. Don't worry about even or small pieces—they're getting whirled in a food processor or blender.
Put the chopped figs, along with the oil and vinegar, in a blender or food processor.
Whirl the figs into a puree. Because of the seeds and figs skins, the mixture won't get super smooth, but you want as even a texture as you can manage given the circumstances.
Add salt and pepper to taste now if using raw, or after warming up if using as a warm sauce.
Serve on top of chicken, pork, or turkey.