Valley Fig Growers

Butterscotch Sauce with California Figs

Try this sauce, served warm or at room temperature, over waffles, and vanilla ice cream.

Makes about 2 cups (serves 8)


cup packed light brown sugar 8 tablespoons (1 sticks) unsalted butter

1/2 cup heavy cream

teaspoons light corn syrup

1 teaspoon vanilla extract

 cup (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered


1. Cook the brown sugar and butter in a medium saucepan over medium-high heat, stirring often, until the mixture bubbles and becomes lighter in color, 3 to 5 minutes. 2. Off the heat, slowly whisk in the cream until the sauce is smooth. Stir in the corn syrup and vanilla. Then fold in the figs. Serve warm or cool to room temperature, about 1 hour.

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