Skin the figs with a sharp kitchen knife and cut the flesh into pieces. Boil to a puree with sugar, honey and 1 tbsp. water. Briefly boil the coarsely grated horseradish with the vegetable stock, add the fig puree with a whisk and season with pepper and salt. Allow to cool.
(Vegetable stock can be bought ready-made in a jar, but if you only have beef stock at home, it works just as well).
Original recipes from :
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