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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.
Use apricots or dates instead of figs and currants.
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