I still have figs to preserve. I am slowly getting short on ideas.
But a Winter dressing for salads or even to top a bit of vanilla ice cream with it sounded great. Luckily I had some small empty bottles at home. I just had to sterilize them in boiling water.
The figs were quartered and the top cut off. I measured old good quality Italian balsamic vinegar with 1/3 white balsamic vinegar to get the acidity I wanted.
This is balanced later with a bit dark Muscovado sugar. That helps with the shelve live too.
Ingredients:
350 g quartered figs
80 ml water
225 g balsamic vinegar
125 g white balsamic vinegar
2-3 tbsp dark Muscovado sugar
Cook the figs in water and a quarter of the vinegar mix for 20 minutes. Take a stick blender and mix it very fine.
Now it does not look good 😂 add the other vinegar mix and cook for 5 min on low heat.
Add some of the sugar, stir and test the acidity. Use sugar to your taste.
Fill in clean bottles. They keep unopened in the cupboard for 6 month. When open, store them in the fridge.
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