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• 12 to 15 fresh ripe figs, peeled
• 1/2 cup sugar
• 1 cup water
• 1 tablespoon butter or margarine
• 1 tablespoon cornstarch
• 3 tablespoons lemon juice

1. Combine figs, sugar, water, and butter in a saucepan.
2. Bring to a boil and simmer 5 to 8 minutes or just until figs are tender.
3. Combine cornstarch and lemon juice, mixing until smooth.
4. Stir into fig mixture.
5. Cook over low heat, stirring constantly, until thickened and bubbly.

Serve warm over ice cream or pound cake. Makes 3 1/2 cups.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith

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