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Fig Infused Balsamic Vinegar

Meal: 59 cal Protein: 1 g Carbs: 13 g Fat: 0 g

Serving size 12 59 cal Protein: 1 g Carbs: 13 g Fat: 0 g

Ingredients

  • 1 Cup Dried Figs , Stems Removed and Quartered
  • 1 ½ Cup Balsamic Vinegar 
  • 2 Sprigs Rosemary (optional)
  • Sea Salt & Pepper

Directions

  1. Place all ingredients in saucepan over medium heat and simmer for 5 minutes.
  2. Remove from heat, allow to cool to room temperature. 
  3. Store in fridge.
  4. After a several days (or more), strain out the figs. 
  5. What is left behind is gorgeous Fig Infused Balsamic Vinegar.
  6. Use the Fig Pickles in salads, on charcuterie platters, as an ice cream topper, and so much more.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 8: Sauces & Spreads
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