Pomegranate Balsamic Stewed Figs
Why not stew figs with fig balsamic? Well, you could, but the pomegranate adds just the right of tart, to help temper the sometimes surprisingly strong sweetness of the figs, and it also brings another layer of flavor to this simple but delectable spread.
Serve this on a charcuterie board along with Sweet Grass Dairy’s Green Hill cheese, dollop it on ice cream or pair it with a grilled pork chop.
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Pomegranate Balsamic Stewed Figs
Why not stew figs with fig balsamic? Well, you could, but the pomegranate adds just the right of tart, to help temper the sometimes surprisingly strong sweetness of the figs, and it also brings another layer of flavor to this simple but delectable spread. Serve this on a charcuterie board along with Sweet Grass Dairy’s Green Hill cheese, dollop it on ice cream or pair it with a grilled pork chop. Inspired by The Oil & Vinegar Lover’s Handbook. Makes about 2 cups.
Ingredients
Ingredients:
- 1 lb. fresh figs preferably Black mission figs
- 1/4 cup Sigona’s pomegranate balsamic
- 2 Tbsp honey such as raw, local Honey Hole Honey Co. honey found only at Sigona’s
- 2 Tbsp water
Instructions
- Rinse and pat dry the figs. Remove the stems and quarter the fruit. Add figs to a heavy-bottomed saucepan along with the balsamic, honey and water. Use a wooden spoon to gently mush the figs a bit to release some of their seeds and juices.
- Bring to a simmer over low/medium-low heat. Continue to simmer, stirring frequently, for 20 minutes. The finished mixture should be thicker with a syrup-like consistency.
- Allow to cool to room temperature before serving. Store in an airtight container in the fridge for up to 1 month.
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