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“Sweet and Tangy. Makes any salad Exciting! ... and what I did with all those extra figs! This was inspired by my friend, Ellen.”
READY IN:
1hr 30mins
SERVES:
68-70
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 lb fig (fresh)
  • 1 cup water (filtered)
  • 2 ounces shallots (very thinly sliced)
  • 3 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 12 cups balsamic vinegar

Directions

  1. Simmer Figs in water until very soft.
  2. Puree with hand held wand.
  3. Keep on low heat, and continue until it reaches a thick consistency.
  4. Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
  5. Add sugar and cook another 5 minutes.
  6. Add to fig mix and puree again.
  7. Add vinegar.
  8. Bottle and refrigerate.

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