Fig and pear sauce brings together two fall flavors into one deliciously chunky sauce. But not all pears or figs are created equally.
Focus on Figs
For the sauce, we suggest using Orchard Choice or Sun-Maid California Dried Mission Figs for their jammy deeper sweetness and contrast of color. You could also use our Golden Figs for a more delicate, nutty flavor and similar colors. Either way, you’ll love the pop of the seeds inside the figs that add a bit of texture to this chunky sauce.
Pairings with Pears
Like the figs mentioned above, you could use whatever pears you have on hand, but we want to make a case for two kinds of pears in particular. Bosc pears tend to be slender and ochre skinned. Their flesh is sweet and crisp and such a delightful pairing with figs. Anjou pears with their freckled pale green skin can get very juicy with a flavor that is less sweet and a bit more tangy. If you can find both pears, try a combination of them in the chunky fig and pear sauce so their specific flavors and textures shine.
How to Eat the Chunky Fig and Pear Sauce
A fruit-forward chunky sauce like this one has so many ways it can be enjoyed. Here are a few of our favorites:
- Cheese Plate Condiment: serve alongside fresh fruit, nuts, dried figs, crackers, and your favorite cheeses such as blue cheese, a double creme, and so many more.
- Grilled Cheese: slice into extra sharp cheddar and pair with a seedy sandwich bread or sourdough, then spread on the fig and pear sauce as is (or process for a few pulses for a smoother texture)
- Chicken Breast and Pork Chops: serve alongside a simply prepared protein to add extra oomph
- Sandwich Topper: this sauce is particularly good paired with ham or turkey, adding a bit of fruit flavor
Northwest Chunky Fig and Pear Sauce
- 2 lbs Bosc Pears or Northwest d'Anjou (or combination), firm, ripe
- 9 ounces Orchard Choice or Sun-Maid California Figs
- 1/2 cup orange juice or white wine (savory variation only)
- 1/8 tsp salt
- 4 tbsp brown sugar or honey
- Peel and core pears; cut into 3/4-inch pieces. Remove stems and cut figs into 1/2-inch pieces. Combine pears, figs, juice and salt in large, heavy saucepan. Cover and bring to a boil over high heat, then reduce heat to low and simmer for 25 to 35 minutes or until fruit is tender but still holds its shape; stir occasionally. Stir in brown sugar and flavoring, if desired. Serve warm or at room temperature.