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Recipe Detail Page
Balsamic Vinegar Caramelized Figs with Toasted Pine Nuts
Autumn 2009
In this recipe, the figs are poached in an orange-scented liquid. The liquid is reduced until thick and syrupy and its sweetness is balanced with some balsamic vinegar.
Serves 4 to 6 depending on size of the figs
1 cup (250 mL) water
½ cup (125 mL) sugar
1 orange
12 figs, green or black
1 tbsp (15 mL) balsamic vinegar
2 tbsp (25 mL) toasted pine nuts
1. Place the water, sugar and a large strip of orange zest in a saucepan. Over medium-low heat, cook, stirring to dissolve the sugar. Bring to a boil and then simmer for 1 minute. Meanwhile, trim the figs and cut a cross in the top of each fig.
2. Add the figs to the pan, reduce the heat so the liquid simmers, and cook uncovered until the figs are soft, 15 to 20 minutes. Transfer the cooked figs to a dish.
3. Remove the zest from the pan and increase the heat so the syrup boils. Continue to boil until the liquid becomes syrupy and reduces to about ½ cup (125 mL). Remove from the heat, add the vinegar and stir into the sauce.
4. Pour the syrup over the figs and serve garnished with toasted pine nuts.
Serves 4 to 6 depending on size of the figs
