I tried this on brisket, and it was great. I tried it to vanilla ice cream and it was great. I didn't know one sauce could be so good on brisket AND ice cream.

Thanks to lovetocook, Tom, and SmokinOkie for their suggestions.

This recipe just makes a small amount. Increase ingredients to taste for larger quantities.

1/3 c. Maggie Beer Burnt Fig jam (I found this in a local gourmet food store)
1 T. balsamic vinegar
1/8 tsp. cayenne pepper
Apple juice

Combine jam, balsamic vinegar, and cayenne pepper in a small saucepan over low heat. Stir until jam starts to dissolve. Thin with apple juice to desired consistency.

Serve on the side with brisket.

Note: Next time I make it I am going to experiment with using the juices from the brisket, and I am going to try adding some lemon juice to brighten the flavor.

Yum Donna! I think I am going tohave to try this!!! Sounds DELICIOUS!!! I am glad the suggestions worked. I love making up recipes especially when they are successful!!!

Recipe sounds great Donna. Having trouble finding Maggie Beer Burnt Fig jam...maybe a regional thing? I was thinking of setting fire to my neighbors fig tree and see what I come up with, but was afraid he'd not be up for the experiment!

I did a Fig vinaigrette. Only because my families trees are full of figs this year. IM if you want the recipe.

quote:

Originally posted by Thousand Oakie:
Recipe sounds great Donna. Having trouble finding Maggie Beer Burnt Fig jam...maybe a regional thing? I was thinking of setting fire to my neighbors fig tree and see what I come up with, but was afraid he'd not be up for the experiment!

I don't think the Maggie Beer Burnt Fig jam is regional -- it's made in Australia and I found it in a "gourmet" food store in Norman, OK. It MUST be somewhere in California if I found it in Oklahoma!

Hey Donna,

Here is the recipe-

Fig Vinaigrette:

This is basically a recipe from Emeril. So, let the word go forth:

1 ½ pounds of fresh, ripe Figs
3 tbsp. mild Olive Oil plus about 1 and ¼ cup Olive Oil for emulsifying in final product.
½ cup Apple Cider Vinegar (Heinze is okay but a better, specially brand is preferable). I used the unfiltered Whole Foods house brand; it worked well. The point is to stay away from white vinegar that has been colored and artificially flavored. It just wont work in a vinaigrette.
¾ cup Light Brown Sugar, good Louisiana Cane Sugar if available.
1 tsp Lemon Zest
Salt
Pepper

Heat the 3 tbsp. of oil in a large sauce pan or high-sided skillet. Add the Figs and juices that may have begun to drain. Add the Lemon Zest. Stew the figs for about 5 minutes over med-high heat then add the Apple Cider Vinegar and Cane Sugar. Allow the Sugar to dissolve. Season with Salt and Pepper. Allow the stewed mixture to cool to a safe handling temperature. Add the mixture to a food processor. Process the figs for about 30 seconds or until the large pieces have liquefied. Add the 1 and ¼ cups of Olive Oil in a slow and steady stream as you continue to process the figs. The combination should emulsify. Place in clean jars or in squeeze bottles and refrigerate. This dressing is pretty sweet so consider a spicy contract like Arugula or piquant cheeses. However, it would probably go equally well over Ice Cream, Cobbler or Fruit Salad.