Prep 5 mins
Cook 0 mins
From the March 2000 edition of Cook's Illustrated, a delicious topping for Perfect Oatmeal (posted separately) and almost anything else.
- 5 ounces dried figs, each fig quartered and stemmed (about 1 cup)
- 1 1⁄2 tablespoons honey
- 1⁄8 teaspoon vanilla extract
- 1⁄8 teaspoon ground cinnamon
- Bring figs, honey, 1 ½ tablespoons water, vanilla, and cinnamon to simmer in small saucepan over medium-high heat; cook until liquid reduces to glaze, about 4 minutes.
- Spoon a portion over individual bowls of hot oatmeal (or yogurt or farina or whatever you might choose); serve immediately.
Simple and just marvelous. This preparation reminded me of the confit commonly served in the hotels of Rabat and Casablanca. If you like figs, this is a great sauce to prepare not only for breakfast but to add some zip to snacks and desserts. I needed about triple the stated amount of water to create a sauce of the desired consistency. Chopping the figs finer would remedy this. Can't wait to serve this on top of my evening yogurt. Thanks Chef Kate!