Balsamic Figs
Balsamic Figs are really cool.
Why do I think they are cool? Well they are ready when you need them, easy to create and work with, add a beautiful and subtle flavour to dishes and are so versatile. How’s that for cool!
When we soak dried fruits such as figs, dates, apricots in vinegar it concentrates their flavour and softens the fruit so it is soft and sweet.
You can put them in a salad, in a sandwich, on a pizza, served with cashew cream on crackers….so many ways. The pickled figs will store in the fridge for at least a month. Just in time for the holiday season. Elevate a dish by adding these lovely figs thinly sliced on top!
All you need is about a half hour…
Balsamic Figs
Balsamic Figs, so easy to make too!
All you gotta do is get your ingredients ready, add them to a pot, heat and simmer, remove from stove, let sit, bottle and store. Done!
Really its pretty much that easy.
What you will need to make your Balsamic Figs:
- 1 c dried medium sized quality figs,
My dried figs ready to go into the pickling juice. Next time I will get bigger figs. stems removed
- 1 ½ c balsamic vinegar, use a good quality vinegar
- 2 sprigs fresh rosemary
- Pinch of sea salt
- Freshly ground black pepper, to taste
How to make your Balsamic Figs:
- Put all the ingredients into a small pot
- Bring the pot to a medium heat and then simmer for 3-5 minutes
- Remove from the stove and sit on the counter for 2-4 hours to pickle the figs.
Balsamic Figs simmering to infuse the flavours into the figs - Store in glass jar with a lid that seals tight. Store in the fridge for about one month.
- Put on everything and into sauces, salads…..go crazy!
These little slices of balsamic figs really took this simple vegan cheese toast to the next level!
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