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Balsamic Fig Sauce

This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.

  • Yield: Makes 1 cup
Balsamic Fig Sauce

Source: Martha Stewart Living, June 1996


  • 1 pound fresh figs, preferably Black Mission, chopped into 3/4-inch pieces
  • 1/3 cup red wine
  • 1 tablespoon balsamic vinegar, or to taste
  • Pinch of salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1 sprig fresh thyme


  1. Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.

  2. Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

Reviews (1)

  • marilynnes 1 Sep, 2011

    My husband really loved this fig sauce! 1/3 cup red wine was a little excessive. Even after 30 minutes you can still taste the alcohol. I would not serve it to any children. I served it over ricotta cheesecake, maybe it would be different with the chicken, but I doubt it.

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