- a map to the giant Sunday farmer's market at Agen and
- a big jar of my special figgy bbq sauce.
Figgy French BBQ Sauce served over pork ribs and pork roast
- 2 lbs/1 kilo of fresh figs cut in pieces
- 1 cup strong vinegar (I use my homemade red wine vinegar)
- 2 cups sugar (white, brown, raw...)
- 1 large onion, peeled and chopped
- 2-3 garlic cloves, peeled and mashed
- 2 whole piment d'espelette or other chili peppers (depending on your fire power)
- 1 tablespoon freshly ground black pepper
- salt to taste
Cook over a low heat, nice and slow until it starts to melt and burble. Cook as long as you can stand it- 1, 2, 3 hours adding more liquid as necessary to keep a thin paste/thick sauce consistancy. I actually am cooking a batch for the third day in a row... just to see how caramelized I can get the figs without burning them! I keep adding more vinegar and wine- why not?
Ok, that's the basics...now you can add herbs, spices, condiments and other vegetables (tomatoes are a natural) as you like your bbq sauce-- hot, sweet, spicy, mild, thick or thin. Each batch I make is different. That southern girl cooking in Paris, Meredith Breen, started this recipe a couple summers ago and it has become a French Kitchen speciality. Thanks MB!