The holidays are not far away and with the cold weather on the rise it's all about comfort food. By the end of November you can find nuts and dried fruit pretty much everywhere for a great price. Add to that cherries frozen from the summer harvest and you have a winning combination! The word coulis might sound a little fancy but it's actually just a simple thickened sauce made from fruits. It can either be strained or pureed.
This fig and cherry coulis is both delicious and versatile. I use it warm on top of pancakes and waffles in place of syrup for a posh weekend brunch. It's also great drizzled cold on a simple white cake for dessert or just pour a little over some frozen vanilla yogurt for a tasty treat!
Fig and Cherry Coulis
Ingredients
It will last for about 1-2 weeks in the fridge. It also freezes well!
This fig and cherry coulis is both delicious and versatile. I use it warm on top of pancakes and waffles in place of syrup for a posh weekend brunch. It's also great drizzled cold on a simple white cake for dessert or just pour a little over some frozen vanilla yogurt for a tasty treat!
Fig and Cherry Coulis
Ingredients
- 1 tbsp butter
- 6 dried figs, quartered
- 1 tbsp sugar
- 1/4 cup port
- 1 tsp cinnamon
- 1 cup fresh or frozen cherries (defrosted)
- Heat butter in a medium sauce pan on medium high heat until melted.
- Add in figs and stir constantly until figs soften (about 4-5 minutes)
- Add in sugar and cinnamon and heat for another two minutes until figs are well coated.
- Pour in port to de-glaze the pot, scraping the little bits off the bottom of the pot and mixing it in.
- Add in cherries and reduce to a simmer. Allow mixture to reduce by about a third.
- Remove from heat and let cool for a few minutes. Add to a blender or food processor and puree until smooth.
- You can use it immediately or put in an air tight container and let cool in the fridge.
It will last for about 1-2 weeks in the fridge. It also freezes well!
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