Fig Sauce

4        medium dry figs

1/2     cup organic or raw milk

1/2     cup organic or raw cream

• Carefully cut figs in half  and make sure there are no surprises inside the figs. Also cut the hard parts of their tips. Soak  figs in milk over night.

• Puree  the mixture in Vita-Mix or food processor.

• Transfer to a small sauce pan over low to medium heat.

• Slowly  add the cream to the mixture until it starts boiling, lower the heat and let it reduce to a sauce consistency.