
Ingredients:

8 oz. dried Mission figs
1/2C balsamic vinegar
1/3C fig jam
Directions:


Stem and chop the figs. I use a very fine dice when making this for use in appetizers, but if it accompanies duck or pork a rough chop would work well. Simmer the balsamic and add the figs.


After the figs have cooked down a bit and the balsamic is being absorbed into them, add the comercially prepared jam and continue cooking down over a very low flame until a nice thick consistancy is achieved. Cool down and use. Refrigerate afterwards and it will last for months, although I would suggest that it be used within one month.
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