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
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.