Strawberries are currently in season and can be found at some really amazing prices (or at least that’s what I’ve been finding here in Texas). I have been craving a strawberry pie made by my friend Brian last Spring at his community dinner (part of the Commerce Street Supper Club). It is a pie that will make you want to buy tons and tons of strawberries every Spring and eat nothing but pie until there are no more strawberries. Strawberry pie fields forever, y’all.
This sauce is inspired by that pie, and is good on almost everything. Savory or sweet.
- 1 lb strawberries, greens / stems removed
- 5-6 dried black mission figs, stems removed and halved or chopped roughly
- 3/4 cup of filtered water
- 1 cup of hand picked kale leaf pieces
- 3 tablespoons of raw cacao powder
- 2-3 teaspoons of unsweetened apricot jam (to desired sweetness)
- 1/2 cup coconut "cream" * (optional)
- 1/2 teaspoon vanilla extract
- 1/2 cup (sweet) old red wine (optional)
- a pinch of smoked sea salt (optional)
- Blend the strawberries, water, figs, cacao powder, and kale leaves until well combined. As if you were making a smoothie. Transfer to a medium-large saucepan and turn the heat to medium-low (3-4). Add the remaining ingredients, stirring them in gradually as it heats. Bring to a light simmer, and cook for 2-3 minutes, stir frequently. Then taste, add vanilla extract, jam, or honey / coconut palm sugar until desired sweetness is reached, if necessary.
- Serve warm or wait until it cools to room temperature and then refrigerate for 2-4 days. Great cold, warm, or room temperature.
- *In canned coconut milk, it tends to separate. Don't shake the can and open it carefully. Scoop out the cream into the sauce and save the rest for another recipe.