Serve with creamy cheeses, such as Manouri, Ricotta Salata, or a sharp Stilton, Gorgonzola or Rockford; great with cured meats, grilled and roasted poultry and game.
Makes about 2 cups
1 pound good quality Dried Figs
1 cup Sugar
1 (2-3 inch) piece Cinnamon stick
1 cup balsamic vinegar
Cut of the ends and quarter the figs.
In a saucepan add sugar, 1/2 cup water and the cinnamon stick. Cook over medium-high heat until it starts to caramelize (light caramel color).
Discard the cinnamon, and carefully pour in the balsamic vinegar, stirring to dissolve. Add the figs, lower the heat, and simmer until tender.
Store in a jar in the refrigerator. Keeps for 2 months, at least.
.Diane Foulds
I suspect that the dried, cellophane-wrapped variety of figs available in New England would be a sad substitute for the flavor of just-ripened fruit bought off the back of a donkey. I wish we could taste one through the internet (maybe someone will invent a scratch-and-taste app?)
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