I bought a grilling magazine today. One of the recipes is as follows. Now I know it has avoids and will need adaption but it also has some nice beneficials.

Fig BBQ Sauce

1 cup fresh figs
1/4 cup prunes, pitted
2 cups water
1/2 cup apple cider vinegar         maybe lemon juice cut with water?
1/2 cup brown sugar                   3/8 cup dark agave?
2 tablespoons molasses               either blackstrap or more dark agave?
1 tablespoon onion powder          1/4 of a real onion
1 tablespoon black pepper           heaping tablespoon or jalapeno or other hot pepper?
1 tablespoon Dijon mustard          ya got me?
1/2 teaspoon allspice                   one small avoid or maybe some mace?
1 teaspoon cayenne

heat in a sauce pan over medium heat, stirring for 5 minutes.
reduce to low for 20 to 30 minutes
blend in a food processor, cool and then refrigerate

Let the comments begin!

How about dried mustard powder for the dijon mustard?  I think that is allowed . . .

Sounds yummy!!!

and lemon juice for the apple cider vinegar

also have this recipe for   Lemon Vinegar

take juice of 1/2 lemon with about 2" of water, put in bottle, close it, put in cupboard for five days  to make culture, take out add another 1/2 lemon juiced and fill bottle with water and put back in cupboard, for two week = baby vinegar

can be whisked with olive oil as salad dressing or
could be cooked down & served over ice cream

or over veggies (does not say which way, maybe either

also did not say what size bottle.  (have not tried, yet)

Looks great! No problems here.

I would try it with just the figs and forget about the other sweeteners.  Maybe up the amount a hair.  I bet it would be sweet enough.

Looks good though!!

I'm not even going to get started on the FODMAPs lol.

what is it with people teasing me with all this yummy sounding food today.

Oh PC, we just love sharing great recipes for those who like great food...  Sorry that you have a problem with fresh figs...  I also can't eat too many, but I like 2 or 3 per day during the season...

Well it is just meant as a sauce or glaze for grilled food, not something that you would eat by the bowlfull.

Quoted from gulfcoastguy

Well it is just meant as a sauce or glaze for grilled food, not something that you would eat by the bowlfull.

Exactly.

I wonder how much fresh onion is equal to a tablespoon of onion powder? And how much fresh garlic is equal garlic powder? I just got through repotting my pepper bushes so there should be plenty of that this year.

1 teaspoon onion powder = 1/3 cup chopped onion

1 teaspoon garlic powder = 8 cloves garlic

Thanks

Gulfcoastguy,

Yummy recipe! Growing up, my Grandmere would sometimes stuff/ make pockets in different roasts such as pork, beef, or turkey  and use whole pieces or slices of figs, prunes or apricots. The meat was always moist and delicious.....and I never really loved red meat! I actually make chicken or turkey with figs or apricots sometimes.