California-Vermont Sauce

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Title: California-Vermont Sauce
Categories: Sauces, Desserts
Yield: 6 servings

16 California dried figs
2 c Maple syrup
2 c Water

With scissors, snip stems from figs. Cut them into small bits, place in
saucepan with syrup and water. Place over heat, bring to boil, lower to
simmer and cook gently until figs are tender and sauce is slightly
thickened, about 15 minutes. Wonderful sauce eon ice cream and Angel cake,
on ice cream alone, on pancakes, waffles or over hot biscuits. Serves 6-8.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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