Balsamic Fig Reduction

Balsamic Fig Reduction

Simmered balsamic vinegar and dried figs reduce into a glossy, tangy-sweet syrup.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This thick, glossy syrup pairs the sharp tang of balsamic vinegar with the deep sweetness of dried figs, simmered slowly until syrupy. Drizzle it over grilled meats, roasted vegetables, or a cheese board for a rich finishing touch. It keeps well in the refrigerator, making it a handy make-ahead condiment.

Ingredients

  • 2 cups balsamic vinegar
  • 1/2 cup dried figs, stemmed and quartered
  • 2 tablespoons honey
  • 1 sprig fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter

Method

  1. Combine the balsamic vinegar, chopped dried figs, honey, rosemary sprig, and salt in a 2-quart saucepan.

  2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon, 20 to 25 minutes.

  3. Remove the rosemary sprig and discard.

  4. Remove the saucepan from the heat and stir in the butter until melted and glossy.

  5. Let the reduction cool in the pan for 5 minutes; it will continue to thicken as it cools.

  6. Transfer the reduction to a jar or airtight container and refrigerate; it will keep for up to 2 weeks.

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    Balsamic Fig Reduction

    This thick, glossy syrup pairs the sharp tang of balsamic vinegar with the deep sweetness of dried figs, simmered slowly until syrupy. Drizzle it over grilled meats, roasted vegetables, or a cheese board for a rich finishing touch. It keeps well in the refrigerator, making it a handy make-ahead condiment.

    30 min 16 oz 45 cal

    Ingredients

    • 2 cups balsamic vinegar
    • 1/2 cup dried figs, stemmed and quartered
    • 2 tablespoons honey
    • 1 sprig fresh rosemary
    • 1/4 teaspoon kosher salt
    • 1 tablespoon unsalted butter

    Method

    1. 1

      Combine the balsamic vinegar, chopped dried figs, honey, rosemary sprig, and salt in a 2-quart saucepan.

    2. 2

      Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently, stirring occasionally, until the liquid reduces by about half and coats the back of a spoon, 20 to 25 minutes.

    3. 3

      Remove the rosemary sprig and discard.

    4. 4

      Remove the saucepan from the heat and stir in the butter until melted and glossy.

    5. 5

      Let the reduction cool in the pan for 5 minutes; it will continue to thicken as it cools.

    6. 6

      Transfer the reduction to a jar or airtight container and refrigerate; it will keep for up to 2 weeks.