Description
Fig confit with balsamic vinegar is a refined homemade preserve, sweet with a subtle tang. Easy to prepare with simple ingredients, this recipe elevates any meal and adds a touch of elegance to festive tables.
Ingredients
Scale
- 400 g fresh figs ( 2 ½ cups, quartered)
- 180 g sugar (¾ cup + 1 tbsp)
- 160 ml balsamic vinegar ( ⅔ cup)
- 1 lemon (juice and zest)
- 1 cinnamon stick
- 1 star anise
Instructions
- Wash the figs, remove the stems, and cut them into quarters.
- In a heavy-bottomed saucepan, combine the figs, sugar, balsamic vinegar, lemon juice, and zest.
- Add the cinnamon stick and the star anise.
- Bring the mixture to a boil, then reduce the heat.
- Simmer for about 25 minutes, stirring occasionally, until the mixture thickens.
- Pour the hot confit into sterilised jars.
- Let cool before sealing tightly.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: conserve
- Cuisine: french cuisine
Nutrition
- Serving Size: 100 g
- Calories: 220 kcal