Fresh Fig SauceJump to Recipe
Figs are the prized possession of Alabama summer. Unlike heirlooms, peaches, arugula figs have an extremely short season.
They’re green for months and when they finally ripen it’s only a matter of two or three weeks that you can take advantage of them.
And boy, oh boy, are they delicacies.
We LOVE them raw as they were indulgently created to be enjoyed.
Fresh figs also pair perfectly with pork tenderloin, pork steaks or pork chops.
This quick, fresh fig sauce recipe atop Morgan Farms pork is irresistible.
Fresh Fig Sauce
- 1 tbsp Butter
- 6 Ripe Figs
- 3 tbsp Balsamic Vinegar
- 2 tbsp Brown Sugar
- 1/3 cup Chicken Stock
- Melt butter in a medium sauté pan. Add figs to pan and cook for 2-3 minutes until golden. Remove figs and set aside.
- Add balsamic vinegar, chicken stock, and brown sugar to the same pan. Bring mixture to a boil and simmer 5-6 minutes until the sauce has reduces and thickened.
- Return figs to the pan and heat through. Keep warm until serving.