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Strawberry Fig Sauce on Pound Cake

  • Servings: 4
Strawberry Fig Sauce on Pound Cake

Source: Everyday Food, March 2007


  • 8 to 10 ounces dried figs, stemmed and quartered
  • 1/4 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
  • 1 bag (16 ounces) frozen strawberries, thawed
  • 1/2 cup sugar
  • Pinch of salt
  • 8 slices (each 1/2 inch thick) pound cake


  1. In a medium saucepan, bring figs, wine, and 1/2 cup water to a boil. Cover pan; remove from heat. Let stand until figs begin to soften, 5 to 10 minutes.

  2. Meanwhile, in a blender, puree strawberries, sugar, and salt until smooth. Push through a fine-mesh sieve into fig mixture in saucepan.

  3. Bring mixture to a boil, reduce to medium-low; simmer until sauce has thickened and figs are tender, 5 to 10 minutes.

  4. To serve, divide cake among four serving plates; top with sauce.

Cook's Note

To store sauce, cover and refrigerate up to 2 days.

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