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.
- 1 lb. fresh figs
- ¼ cup Pomegranate Dark Balsamic Vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 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.