Contains: No standard allergens. Is: Gluten-free, vegetarian, vegan.
Around here it is fresh fig season (which won’t last that much longer, but at lower latitudes you may have more leeway).
Although I used this with fish, for vegetarian or vegan saucing opportunities, I’d suggest using this with delicata or butternut squash. Probably just about any of the squashes (summer or winter). It is somewhat sweet, but not cloyingly so, if served with a hearty vegetable such as squash.
Another option is to serve with pork, especially one of the more fatty cuts (country style ribs or thick bone-in pork chops come to mind, but I probably wouldn’t go so far as to put it with pork belly).
As far as fish goes, a more robust type such as salmon, bluefish, and perhaps halibut would be appropriate.
The flavor profile that immediately came to mind was the addition of cardamom. It’s in my kitchen here, just couldn’t find it. Sniffing my spice mixtures a bit, I went with Baharat. According to The Spruce Eats, the basic baharat ingredients comprise of black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon. Cardamom – yeah, check! (You will find variations.)
The maple syrup was produced here on my homestead last winter.
Prep Time: 15 minutes.
Cook Time: 10 minutes.
Rest Time: Serve warm, or re-heated. (Or, as a glaze for cooking)
Serves: 6 or 8.
Fig, Olive, Maple Syrup Sauce or Glaze
- 5 ounces / 130 grams fresh figs, de-stemmed and quartered. (This amounted to seven or eight, but figs do come in different sizes, depending on variety).
- About 7-8 pitted Kalamata olives, sliced in half.
- 1/4 cup dry white wine.
- 1 tablespoon real maple syrup,
- 1 teaspoon Baharat seasoning. (Or, one teaspoon ground cardamom.)
- Optional juice from 1/4 lemon. (This is best with fish – optional for other purposes.)
Simmer the figs, olives and wine together, for about 4 minutes, in a SMALL saucepan. This will soften everything. Do not let all liquid evaporate.
Remove from the cooktop, and add enough water that you can use an immersion blender to break up both the figs and olive oil. Make a coarse puree.
Return to heat, and add the rest of the ingredients. Stir, and continue to simmer until you reduce this sauce to a preferred thickness. Taste and adjust seasonings as preferred.
For cooking the “target” vegetables or meats – season (salt, pepper, garlic?) as you choose. Roast or grill as you prefer. (For salmon, I roasted with pre-roasted fennel – fennel takes a little longer), and had used ground pepper and additional lemon for seasonings. The salmon and fennel was served cold, with fennel fronds and capers – and topped with the above sauce, warmed just prior to use No reason not to use this sauce on fresh from the oven or grill salmon!) There were six of us at this pot-luck occasion, with enough sauce left over for another serving.
If I were to use this as a glaze, I’d reduce further, and most likely would prefer to glaze a longer-cooking item such as the above-mentioned pork.
The above was my contribution.