Balsamic Figs are a great accompaniment to roast chicken, vegetables, or fish. They are also amazing to serve as a topping for mascarpone cheese.
Drizzle Balsamic Fig Vinegar over roasted vegetables, or use as a base in vinaigrettes.
Figs can be stored, covered in the refrigerator, up to 2 months.
Vinegar can be stored, covered in the refrigerator, up to 6 months.
- Cook Time
- Prep Time
- 1 Cup Vinegar & 24 FigsServings
- 1¼ cups sugar
- 2 cups water
- ¾ cup balsamic vinegar
- 1¼ pounds small, firm ripe Black Mission figs (24 figs)
1. In a Dutch oven or large pot, combine sugar, water, and balsamic vinegar. Bring to a boil, stirring to dissolve the sugar.
2. Add figs and simmer over low heat, stirring a few times. Cook for 10 minutes, or until figs are barely tender.