Recipe of dried fig sauce for meat

Recipe of dried fig sauce for meat

To know how to make a dried fig sauce for meat red or white you can not miss this step by step that we teach you below in Free Recipes. We promise that in less than half an hour you can enjoy this fig sauce for salads, fish, meats or accompany other main dishes because it has a flavor that combines very well with salty preparations, creating an exquisite combination of flavors on the palate.

Dried figs are very easy to find in any supermarket, market or fruit and nuts store in the city and also, unlike fresh figs, these are also available out of season, so you can enjoy them all year round to accompany the dishes you like the most with your homemade dried fig sauce.

2 diners 30m Accompaniment Low difficulty Additional features: Cheap cost, Stew Ingredients:

  • 100 grams of dried figs
  • 1 onion
  • 1 glass of white or port wine (depending on the color you want in the sauce)
  • 1 squirt of brandy
  • 2 tablespoons of brown sugar
  • 1 tablespoon cornstarch or fine corn flour
  • 1 tablespoon butter dessert
  • 1 jet of extra virgin olive oil
  • 1 pinch of ground pepper
  • 1 pinch of salt

Steps to follow to make this recipe: 1

We wash the figs Dry by rinsing them with water because they usually come in flours and we cut them into quarters. Next, put a nonstick skillet on low heat, melt the butter and fry the figs until softened (about 10 minutes).

Trick: We can actually fry them with any vegetable oil but the butter will give them much more flavor.


Add the sugar brown the pan together with a good squirt of brandy (or other cooking alcohol) and cook until the sugar dissolves and caramelises the figs. Then we reserve them separately.


Chop the onion finely and poach it in the same frying pan as before with a splash of olive oil until it is well browned.

Trick: This ingredient will help balance the sweet taste of the fig sauce in the mouth.


Add the figs to the pan, dissolve the cornstarch in the glass of white or port wine and add it too. Stir well so that lumps do not form.

Trick: If you want a darker colored fig sauce, add Port wine instead of white wine to the preparation.


Season the figs for meat with salt and pepper and continue cooking for a few more minutes until the alcohol evaporates (about 10 minutes).


We crush the sauce of dried figs with an electric mixer or with the turmix and we pass it through a fine strainer if we do not want to find any rest on the plate, but in reality, this last step is not necessary. In this way we are left more like a fig jam sauce than a super fine sauce, but everything goes to taste.

Trick: We can separate and reserve a few pieces of figs to decorate the plate at the end if we want.


Now put the sauce in a small pot or saucepan over low heat and correct the texture by adding a little more wine or brandy if we want it to be more liquid, or dissolving a little more cornstarch to make it thicker.


When the alcohol has evaporated again, we can plaster this dried fig sauce for meat to taste. Use it to accompany a plate of sirloin, chicken or duck breast because the flavors combine wonderfully.

You can also use the dried figs room to spread goat cheese canapes for example. And if you have any of these dried / dehydrated fruits left over, you can always take advantage of them to prepare some dried fig chocolates and close the menu with a delicious dessert.

If you liked the recipe of Dried fig sauce for meat, we suggest you enter our Sauces Recipes category for meat and vegetables.

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