---------- Recipe via Meal-Master (tm) v8.02
       Title: California-Vermont Sauce
  Categories: Sauces, Desserts
       Yield: 6 servings
      16    California dried figs
       2 c  Maple syrup
       2 c  Water
   With scissors, snip stems from figs.  Cut them into small bits, place in
   saucepan with syrup and water.  Place over heat, bring to boil, lower to
   simmer and cook gently until figs are tender and sauce is slightly
   thickened, about 15 minutes.  Wonderful sauce eon ice cream and Angel cake,
   on ice cream alone, on pancakes, waffles or over hot biscuits.  Serves 6-8.
   Source: 48 Family Favorites with California Figs
   Reprinted with the permission of The California Fig Advisory Board
   Electronic format courtesy of Karen Mintzias