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
- 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!