Balsamic-Poached Figs
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Whole Living, October 2011
- Yield Makes 2 cups
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Ingredients
- 1 1/2 cups sugar
- 1/2 cup balsamic vinegar
- 2 tablespoons orange juice
- 1 sprig fresh thyme
- 1/2 cinnamon stick
- 1 whole allspice
- 2 black peppercorns
- 1 star anise (optional)
- 8 ounces dried figs, such as Black Mission, halved lengthwise
Directions
-
In a small saucepan, heat sugar
and 1/2 cup water until sugar dissolves.
Add vinegar, orange juice,
thyme, and spices and bring to
a boil. Reduce until slightly thickened,
about 5 minutes. Transfer
to a medium heat-proof bowl and
add figs. Let cool completely.
Cook's Note
Figs can be refrigerated in syrup for up to 2 weeks.
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