Dry Fruit Sauces - Just Fruit Recipes


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Dry Fruit Sauces

Fig and Currants Sauce:
200 g Figs
50 g Currants
4 tb Sugar
1/2 Lemon; juice of


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.


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