Raspberry-Fig Sauce

Name: Raspberry-Fig Sauce
Ingredients: 5 ounces dried Calimyrna figs, stemmed, quartered (about 1 cup); 1 cup water; 3 tablespoons honey; 1/2 vanilla bean, split lengthwise; 1 10-ounce package frozen raspberries in syrup, thawed

5 ingredients

8 steps

Ingredients

5 ounces dried Calimyrna figs, stemmed, quartered (about 1 cup)
1 cup water
3 tablespoons honey
1/2 vanilla bean, split lengthwise
1 10-ounce package frozen raspberries in syrup, thawed

Directions

1

Combine first 4 ingredients in heavy small saucepan.
2

Stir over low heat until honey dissolves.
3

Increase heat to medium and simmer until figs are tender and liquid is reduced to thick syrup, stirring frequently, about 20 minutes.
4

Add raspberries and simmer until thickened to sauce consistency, stirring occasionally, about 5 minutes.
5

Cool.
6

(Can be made 1 day ahead.
7

Cover and refrigerate.
8

Bring to room temperature before serving.)