Strawberry Fig Sauce On Pound Cake
Ingredients:
Figs 8 to 10 dry ounces scratched and quarters
1/4 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
1 bag (16 oz) frozen strawberries thawed
1/2 cup sugar
pinch of salt
8 slices (each 1/2 inch thick) book cake
Instruction:
In a medium saucepan, bring figs, wine, and? Cup of water to boil. Cover the pan; remove from fire. Let stand until the figs begin to soften, 5 to 10 minutes.
Meanwhile, in a blender, pure e strawberries, sugar and salt until smooth. Push through a fine mesh sieve into the fig mixture in a saucepan.
Bring the mixture to a boil, reduce to medium-low; Simmer until the sauce has thickened and figs are tender, 5 to 10 minutes. (For the sauce store, cover and refrigerate up to 2 days.) To serve, fracture cake between four serving plates; Coat of sauce.
Figs 8 to 10 dry ounces scratched and quarters
1/4 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
1 bag (16 oz) frozen strawberries thawed
1/2 cup sugar
pinch of salt
8 slices (each 1/2 inch thick) book cake
Instruction:
In a medium saucepan, bring figs, wine, and? Cup of water to boil. Cover the pan; remove from fire. Let stand until the figs begin to soften, 5 to 10 minutes.
Meanwhile, in a blender, pure e strawberries, sugar and salt until smooth. Push through a fine mesh sieve into the fig mixture in a saucepan.
Bring the mixture to a boil, reduce to medium-low; Simmer until the sauce has thickened and figs are tender, 5 to 10 minutes. (For the sauce store, cover and refrigerate up to 2 days.) To serve, fracture cake between four serving plates; Coat of sauce.
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