Balsamic and Fig Caramel Sauce

1. 1

   Halve figs lengthwise, discarding stems.

2. 2

   In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.

3. 3

   Cook caramel, without stirring, gently swirling pan, until deep golden.

4. 4

   Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden).

5. 5

   Add figs, vinegar, butter, and mustard and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes.

6. 6

   Sauce keeps, covered and chilled, 1 week.

7. 7

   Reheat sauce before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.