Strawberry Fig Sauce on Pound Cake


Yield: Serves 4



  • 8 to 10 ounces dried figs stemmed and quartered
  • 1/4 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
  • 1 bag (16 ounces) frozen strawberries thawed
  • 1/2 cup sugar
  • pinch salt
  • 8 slices (each 1/2 inch thick) pound cake


  1. In a medium saucepan, bring figs, wine, and ? cup water to a boil. Cover pan; remove from heat. Let stand until figs begin to soften, 5 to 10 minutes.
  2. Meanwhile, in a blender, puré e strawberries, sugar, and salt until smooth. Push through a fine-mesh sieve into fig mixture in saucepan.
  3. Bring mixture to a boil, reduce to medium-low; simmer until sauce has thickened and figs are tender, 5 to 10 minutes. (To store sauce, cover and refrigerate up to 2 days.) To serve, divide cake among four serving plates; top with sauce.
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