Dry fruit sauces

Ingredients

Quantity		Ingredient
200	grams	Figs
50	grams	Currants
4	tablespoons	Sugar
½		Lemon; juice of

Directions

FIG AND CURRANTS SAUCE

Wash and soak figs and currants in 2 cups water for 5 hours. Mash well in the water, add sugar. Boil till very soft. Strain. Add lemon juice. Chill.

Serve with baked or cooked fruit, or sponge cake, with or without sweetened, whipped cream.

Variations

Use apricots or dates instead of figs and currants.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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