Fig Farmer!! While we were in Alabama I became a farmer, yup- I went out in the morning and got myself some food from the yard, brought it into the table and ate. It was awesome, fresh figs from the tree, blueberries from the bushes. While blueberry cobblers were baking, I sat myself in front of a bowl of Brown Turkey Figs and had a feast. As far as the chores of farming, I have to admit, I did not get a chance to participate, none the less, I did supply some tasty treats!
This Fig and Vanilla Balsamic Glaze made it to the rest of our meals, it was lovely on a Caprese sandwich, drizzled over grilled asparagus, and went perfectly on a bowl of vanilla ice cream. I made it while the cobbler was going; it really is a “Set it and forget it” item. Just prep it up, put it in the pot and let it simmer slowly. Easy! I am super fond of things that offer a long shelf life, time is limited in most of our lives, so I like to make things that don’t have to get used up within a week- This glaze is certain to be gone for it spoils –
Fig and Vanilla Balsamic Glaze
- 1 cup fresh brown turkey figs, quartered
- 1/3 vanilla bean, sliced open lengthwise (you can substitute ½ teaspoon vanilla extract if necessary)
- 12 oz balsamic vinegar (I use inexpensive vinegar when I am playing with it, and save the good stuff when the balsamic will stand alone)
It’s super easy!! Place all the ingredients in a heavy 2 quart pot and let it simmer slowly. Boiling it too rapidly will result in a burnt flavor, one that cannot be fixed. The same burnt flavor will occur if you reduce it too far. When the balsamic vinegar has reduced to about a quarter of what you started with you are in business. Too test if it is thick enough, check to see if it is nappe, which is to “coat the back of a spoon”. Just dip your spoon into the pot, if most of the glaze fall from the spoon, but the back is still coated ….You’re Winning!!!!
Strain the glaze and allow to cool- I reserved the balsamic figs as sundae toppers. Keep the glaze refrigerated* for up to a year.
** I recommend refrigerating this because of what I added to it- a vinegar reduction with nothing added does not need to be refrigerated.
Bon Appetit Ya’ll!