Balsamic Fig Vinegar Food

BALSAMIC FIG VINEGAR

Steps:

• Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
• Working in batches, puree mixture in a food processor until smooth.
• Strain through a fine sieve into a large nonreactive bowl.
• Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
• Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
• (Vinegar can be refrigerated for up to 1 month.).

FIG BALSAMIC VINAIGRETTE

Steps:

• Simmer Figs in water until very soft.
• Puree with hand held wand.
• Keep on low heat, and continue until it reaches a thick consistency.
• Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
• Add sugar and cook another 5 minutes.
• Add to fig mix and puree again.
• Add vinegar.
• Bottle and refrigerate.

FIG BALSAMIC VINEGAR/SYRUP

Steps:

• Trim and dice the figs.
• In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
• Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
• While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
• If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
• When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
• Taste and adjust to your personal taste using the remaining quarter of fig preserves.
• Remove from the heat and allow to cool slightly.
• Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
• Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.

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.

FIG AND BALSAMIC JAM

Steps:

• Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat.
• Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a saucepan.
• Cover; bring to boil over high heat.
• Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
• Let cool slightly; remove thyme sprig.
• Press mixture through a large-holed sieve with a rubber spatula.

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
• Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.