I immediately knew what I had to do: marry the most beautiful ingredients in the region with Homemade Balsamic Figs. Top some puff pastry with cream cheese and a scoop of this jam, pinch the corners together to keep the ingredients in and bake into your own fresh Danish. You can use other fruits to make this Balsamic jam to eat with savory dishes. Although not all fruits will work well with foie gras or games. These are other alternatives fruits or vegetables I would recommend: Using a few under ripe fruits along with your ripe fruits helps with tempering sweetness and more importantly setting into a good consistency..

The next day make sure each lid is sealed (there should be no flex up or down when you push down on the lid (same as with a tamper proof lid). Store in a cool, dry and dark place for up to 12 months. Tip: If jars have not sealed refrigerate immediately and eat them up within a week. If you have space, you can also store the fig glaze in the freezer in plastic containers. I recommend storing it in small quantities so you can defrost only the amount you need. Once defrosted it will not keep well for long. Top tips Extra virgin olive oil has a lower smoke point than regular olive oil, so it shouldn’t be heated over 400°F. These properties make it ideal for salad dressings.Fig balsamic glaze will soon become one of your favorite condiments to make. Not only because of how easy it is to make but also due to its sheer versatility! The ways in which you can serve and enjoy this fig sauce are exciting! How to serve fig glaze? I have let the jars sit in peace, untouched, for a period of week. Upon examining them today and removing the cotton covers, it was apparent that a lot of action has taken place in the past week: The fluid has turned an opaque colour and is no longer transparent; the fruit is beginning to soften in the fluid but is not ‘mushy’ yet; four jars have maintained a ‘clean’ surface; two jars have developed yeast on the surface; no pests or flies are present; and the fluid is beginning to smell ‘boozy’. Fig Vinegar Fermentation Process Fig Vinegar Fermentation Process Pasteurizing your vinegar: Place vinegar in a pot with a thermometer and bring it to 170-185 degrees Fahrenheit. Leave the vinegar to heat for 30 minutes. Let vinegar cool and then strain it one to time to remove foam or scum from the boiling process. Let the vinegar cool and then contain it in new, sanitized (boiled) jars for storing. Seal the jars and refrigerate the vinegar going forward. Boil a large pot with water. Place the sealed jars in the pot, completely submerging them. Start a timer and boil this way for about 10 minutes. Let rest in the hot water about five minutes, then remove with tongs and let cool at room temperature. Hint: in Europe, we use the reverse canning technique, which is not recommended by the National Center of Home Food Preservation in USA.

Admittedly, we eat a lot of our figs fresh. It is a fleeting time of year and I will eat as many as I can. Here is my yummy Fig and Prosciutto salad: Platter of Fig Salad with Fennel and Arugula

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Smoother glaze. If you prefer a smoother fig jam sauce, use an immersion blender or a stand blender and puree the mixture until it reaches your desired consistency. Lindsay Boyers is a certified holistic nutritionist with extensive nutrition knowledge and food and beverage testing experience. She’s developed over 1,000 original recipes and is constantly on a mission to find the healthiest, best-tasting options and ingredients across all food and drink categories. And when we have apples, we often make fresh chutney from the figs. Our roasted figs with balsamic and honey recipe Buying balsamic vinegar is a bit like buying wine – price and quality varies dramatically. In this recipe the vinegar is blended with dijon mustard, jam and honey, all of which would mask the more subtle, nuanced flavors of a high-end, aged balsamic. For that reason, I see no need to splurge. Instead look for a decent quality vinegar that’s sold in a glass bottle and produced in Italy. Don’t use a balsamic “reduction”, “cream” or “glaze.

Substitution: Fig jam can be used instead of fig preserves. Apricot preserves or orange marmalade are good substitutes for a subtle change. Note that while they contain many health benefits, both balsamic vinegar and honey should be used in moderation. Steps to our roasted figs with balsamic vinegar and honey recipe Step 1: Cut figs lengthwise Step2: Cover with glaze and roast Step 3: Let cool Step 4: Serve and enjoy

One comment on “5-Minute Fig Balsamic Salad Dressing”

For the jars that presented a ‘clean’ surface (no yeast present), I examined the inside of the jar mouth for mold and took in a deep smell of the fluid to assess the health of the fermentation. It smelled fruity, a bit tart (due to the mother vinegar ‘booster’ added on Day 1), and a bit boozy! There was no mold present on the surfaces of the fluid or on the sides of the jar mouths above the fluid lines. I examined some of the figs by pulling them out of the fluid and they’re still firm, but they’re beginning to break down. I gave each jar a gentle stir and made sure that the figs were again pushed down below the fluid line. I also cleaned the mouths of each jar with a damp rag to remove any dried sugar-like residue that was likely from the ‘mother’ culture being introduced by spoon initially.