Sweetening and boiling down inexpensive balsamic vinegar transforms it into a sophisticated sauce, which is delicious over figs or fresh strawberries.
- Portion size 6 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
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 facts Per serving: about
- Sodium 11 mg
- Protein 2 g
- Calories 214.0
- Total fat 14 g
- Cholesterol 42 mg
- Saturated fat 9 g
- Total carbohydrate 23 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 2.0
