Fig Coulis

Fig Coulis
Fig Coulis. Photo © Molly Watson
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1 cup sauce (serves 8)
Ratings (7)

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, I must add, a lovely twist on tradition to serve it with the turkey on Thanksgiving in lieu of or in addition to cranberry sauce.

What You'll Need

  • 12 figs
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • Fine sea salt
  • Freshly ground black pepper

How to Make It

  1. Trim and discard the stems from the figs.
  2. Chop the coarsely and put them, along with the oil and vinegar in a blender or food processor.
  3. Whirl into a smooth puree.
  4. Add salt and pepper to taste now if using raw, or after warmed up if using as a warm sauce.