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  Recipe Home » Sauces » California-Vermont Sauce
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  California-Vermont Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 390
Ingredients:
16 California dried figs
2 cup Maple syrup
2 cup Water
Instructions:
With scissors, snip stems from figs. Cut them into small bits, place
in saucepan with syrup and water. Place over heat, bring to boil,
lower to simmer and cook gently until figs are tender and sauce is
slightly thickened, about 15 minutes. Wonderful sauce eon ice cream
and Angel cake, on ice cream alone, on pancakes, waffles or over hot
biscuits. Serves 6-8.

Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
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