Tested till perfect Balsamic-Glazed Figs
Balsamic-Glazed Figs
Photography by Matthew Kimura

Balsamic-Glazed Figs

Sweetening and boiling down inexpensive balsamic vinegar transforms it into a sophisticated sauce, which is delicious over figs or fresh strawberries.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

Recipe4 out of 5 based on 5 ratings.
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  • Portion size 6


  • 1/2 cup 1/2cupbalsamic vinegar
  • 3 tbsp 3tbsppacked brown sugar
  • 6 6fresh figfigs
  • 3/4 cup 3/4cupmascarpone cheese
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In small saucepan, bring vinegar with sugar to boil over medium-high heat; reduce heat and simmer until reduced to scant 1/4 cup (50 mL), about 10 minutes. Keep warm. (Make-ahead: Let cool; store in airtight container for up to 1 month. Rewarm to continue.)

Cut figs in half. Brush with one-quarter of the balsamic glaze. Place on greased grill over medium-low heat; close lid and grill, turning once, until softened, about 6 minutes.

Arrange 2 halves on each plate; add spoonful of mascarpone. Drizzle with remaining glaze.

Nutritional Information Per serving: about

cal 214 pro 2g total fat 14g sat. fat 9g
carb 23g fibre 2g chol 42mg sodium 11mg

% RDI:

calcium 4 iron 2 vit A 1 vit C 2
folate 1
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