Pickled Figs In Balsamic Vinegar Recipes

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.

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.).

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.

Steps:

• Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.

Steps:

• In a small saucepan, heat sugarand 1/2 cup water until sugar dissolves.Add vinegar, orange juice,thyme, and spices and bring toa boil. Reduce until slightly thickened,about 5 minutes. Transferto a medium heat-proof bowl andadd figs. Let cool completely.