Fig Balsamic Recipe
This fig balsamic recipes post was one of our first recipe posts back in 2008. It’s fun to see how our photography and garden has changed over the years!
Homemade Fig Balsamic Recipe
Summer doesn’t feel like it’s ending for us yet because there’s still an amazing amount of wonderful summer produce that’s reaching out to us every time we go to the farmers market. The summer fruit pangs hit us hard this year when it came to figs. The plethora of phenomenal figs has us buying more figs than we can eat, and they’re not cheap! Sometimes at $4-$6 for a basket of about 5-7 figs, it can get really pricey for fig lovers like us. Every where we turn around, there’s a different fig that we haven’t tried. So that means shelling out some major bucks for more, more and more figs. Now if only the farmers market accepted credit cards, then we’d be in serious fig and debt gluttony.
The fig balsamic was served on a Humboldt fog goat cheese plate and was meant to be drizzled on the cheese. Amazing! Another dish that we had was a heirloom tomato salad with a fig balsamic vinaigrette. In both these dishes, the fig balsamic was a delicious sweet, tart, tangy compliment to the cheese and the salad. We fell in love with fig balsamic and since then and have always wanted to make it ourselves. Now with a HUGE collection of figs that we didn’t get to finish eating, it was time to make our much anticipated fig balsamic before the figs went bad.
Warning! When using fresh figs, this amazing fig balsamic is not cheap to make.
Unless you have a fig tree that is yielding you with fig heaven, you’ll be shelling out half your paycheck for a batch for this stuff. With about $30 in fresh figs, we ended up with about less than 3/4 cup of fig balsamic. But all the gooey, sweet and tangy/tart concoction is worth every penny because it is so intensely flavored that just a little bit of the fig balsamic goes a long way. You can drizzle it on creamy cheeses (Humboldt Fog goat, Brie’s, Epoisses, St. Agur blue, etc.), on berries, or ice cream, use it as a glaze/marinade to add depth to meats (duck, lamb, pork) or mix it with a little olive oil for a fantastic vinaigrette to enhance your favorite salads. When stewed together, the sweet essence of the figs combines wonderfully with the tangy/tartness of the balsamic vinegar. The result is a dark, concentrated, sticky, gooey nectar of fig balsamic heaven. This reduction of fig and balsamic vinegar is something you have to try!
add balsamic vinegar, reduce
blend in food processor
strain to remove excess seeds
That’s it. Enjoy!
Fig Balsamic Recipe
- 1/2 cup ripe fig pulp (about 10 oz figs) Sweet Mission figs or Brown Turkey figs
- 1/4 cup balsamic vinegar
- 1/4 teaspoon vanilla
- Scoop out fig pulp from skins.
- In saucepan, add fig pulp, balsamic vinegar and vanilla. Simmer on low heat for about 20-25 minutes, or until it becomes thick. Stir occasionally (every 5-8 minutes).
- Allow fig/balsamic reduction to cool. We like having the seeds in our balsamic as well as having it smooth. If you want it smooth, place mixture in blender or food processor. Blend thoroughly until mixture combines and becomes smooth. This step will also help release the seeds from any pulp that has not cooked down. In separate bowl, strain out fig seeds. Depending on your strainer, you might need to strain it at least two times to remove most of seeds.
- The reduction is very concentrated. Use about 1 teaspoon at a time (or to taste) to your favorite marinades, sauces, dressing and drizzles.