Name: Raspberry-Fig Sauce
Yield: Makes about 2 cups
Ingredients: 5 ounces dried Calimyrna figs, stemmed, quartered (about 1 cup); 1 cup water; 3 tablespoons honey; 1/2 vanilla bean, split lengthwise; 1 10-ounce package frozen raspberries in syrup, thawed

To accompany Frozen Nougat Terrine .

Recipe information

Yield
Makes about 2 cups

Ingredients

5 ounces dried Calimyrna figs, stemmed, quartered (about 1 cup)

1 cup water

3 tablespoons honey

1/2 vanilla bean, split lengthwise

1 10-ounce package frozen raspberries in syrup, thawed

Preparation

Combine first 4 ingredients in heavy small saucepan. Stir over low heat until honey dissolves. Increase heat to medium and simmer until figs are tender and liquid is reduced to thick syrup, stirring frequently, about 20 minutes. Add raspberries and simmer until thickened to sauce consistency, stirring occasionally, about 5 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)