Our fig sauce or salsa di fichi is an easy and versatile pantry staple than can be consumed with a simple yellow/sponge cake or combined with choclate sauce and a bit of whipped cream for an Italian sundae. Alternatively, it can be used as a savory sauce for pork and chicken (minus a few of the ingredients below) or as a topping for an olive oil soaked piece of toast (per the above photo).
- 1 cup of dried figs (chopped roughly)
- 2-3 tablespoons of lemon zest
- 1 cup of water
- ½ cup of sugar (you can decrease the sugar amount depending on the sweetness of your figs)
- 1 tablespoon of rum (optional if making savory, necessary if making a sweet sauce)
- Combine all of the ingredient (except the alcholo) in a medium sized sauce pan and summer for 15-30 minutes (the goal is to soften the figs a bit).
- Next, add the rum and continue to cook for an additional 3-5 minutes. You can serve the sauce hot, if you’d like.