Balsamic Stewed Figs

Balsamic Stewed Figs

Figs have such a short season that if you blink, you’ll miss them!  This recipe for balsamic stewed figs is a great way to preserve the flavor of fresh delicious figs and the balsamic helps the figs caramelize and tempers the extreme sweetness they can have.



  • Wash and pat dry the figs.  Slice off the ends.  Quarter the figs if they are small or roughly chop if they are larger and then place them in a saucepan over medium heat with the balsamic, sugar, and water.
  • Using a wooden spoon, gently crush the figs to extract some of the juices and stir to mix them with the balsamic and sugar.
  • Bring to a simmer and keep at a simmer, stirring frequently, until the figs are soft, and the juices have reduced to a thick syrup, about 20 minutes.
  • Spread on toast, over ice cream, onto oatmeal, or serve with a log of goat cheese and crackers for an easy and delicious appetizer.
  • These will keep in an airtight container in the fridge for up to 1 month.
Adapted from The Olive Oil & Vinegar Lover's Cookbook Revised
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