Best Pickled Figs In Balsamic Recipes

Pickled Figs in Balsamic image

Provided by Rita1652

Categories Fruit

Time 1h20m

Yield 3 1 quart jars

Number Of Ingredients 14

7 lbs fresh figs
2 cups balsamic vinegar
1 cup bottled lemon juice
3 cups water from the boiled figs
1 1/2 cups honey
2 cups sugar
1 vanilla pod cut in half to expose seeds
10 peppercorns, crushed and rough chopped
3 allspice berries, crushed and rough chopped
4 juniper berries, crushed and chopped
1 teaspoon kosher salt
1 tablespoon fresh rosemary, broken into half
meat, and zest strips of 1 lemon discard pith
2 cups hulled halved walnuts

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.

Nutrition Facts : Calories 2493.6, Fat 54.3, SaturatedFat 5.5, Sodium 851.8, Carbohydrate 521.4, Fiber 36.8, Sugar 473.9, Protein 21.5

Figs with Balsamic Vinegar, Mascarpone, and Walnuts image

Yield Makes 6 (dessert) servings

Number Of Ingredients 6

1 cup dry red wine
1/3 cup balsamic vinegar
1/2 cup sugar
1 pound dried Mission figs, stems discarded
3/4 cup walnut pieces (2 ounces), toasted
1/2 cup mascarpone

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.