Best Pickled Figs In Balsamic Recipes

BALSAMIC FIG VINEGAR AND BALSAMIC FIGS

Steps:

• 1. In a Dutch oven or large pot, combine sugar, water, and balsamic vinegar. Bring to a boil, stirring to dissolve the sugar. 2. Add figs and simmer over low heat, stirring a few times. Cook for 10 minutes, or until figs are barely tender.

PICKLED FIGS IN BALSAMIC

Steps:

• Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
• Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
• Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
• Close and seal the jars . Process in a boiling water bath for 15 minutes.

BALSAMIC-POACHED FIGS

Steps:

• In a small saucepan, heat sugarand 1/2 cup water until sugar dissolves.Add vinegar, orange juice,thyme, and spices and bring toa boil. Reduce until slightly thickened,about 5 minutes. Transferto a medium heat-proof bowl andadd figs. Let cool completely.

FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
• Serve warm figs with sauce and a dollop of mascarpone.

FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION

Steps:

• Pat chicken thighs dry and season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
• Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
• Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.