Balsamic-Glazed Figs
Sweetening and boiling down inexpensive balsamic vinegar transforms it into a sophisticated sauce, which is delicious over figs or fresh strawberries.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 214 |
| pro | 2 g |
| total fat | 14 g |
| sat. fat | 9 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 42 mg |
| sodium | 11 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 2% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
-
1/2 cup (125 mL) balsamic vinegar
3 tbsp (50 mL) packed brown sugar
6 fresh figs
3/4 cup (175 mL) mascarpone cheese
Preparation:
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.
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.
Source
Get Grilling: Summer 2007
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