I just made a lovely balsamic fig sauce for a pork tenderloin. Is there a way to remove the seeds? Should I scoop out the center before I add them to the sauce? Thanks.
Gritty fig seeds. unavoidable?
You could put the sauce through a strainer, but figs just have seeds. If that seems too much bother, you could try throwing the sauce into a food processor to try to beat them into submission. I'm not sure what your result will be, but the balsamic fig sauce sounds so wonderful that I'd be happy to be a test audience for whatever you end up doing.
If you have a moment, could you post the recipe?
larry
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