Our fig sauce recipe (salsa di fichi) is an easy and versatile pantry staple than can be consumed with a simple yellow/sponge cake or combined with chocolate sauce and a bit of whipped cream for an Italian sundae. Alternatively, our fig sauce 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).
Figs appear throughout the southern Italian landscape and have been a staple of the Italian diet for hundreds of years. Most southern Italian families grow figs on their farms and in their village homes in adjacent gardens. In the US, new Italian immigrants will often plant fig trees in their urban or suburban landscapes. The most common way to consume figs are to eat them fresh, dry them, or make a delectable fig sauce!
- 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.