Recipe by Chef Kate
From the March 2000 edition of Cook's Illustrated, a delicious topping for Perfect Oatmeal (posted separately) and almost anything else.
Top Review by justcallmetoni
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!
- 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
Directions See How It's Made
- 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.