Balsamic-Glazed Figs Balsamic-Glazed Figs

Balsamic-Glazed Figs 150 Image by: Balsamic-Glazed Figs 150 Author: Canadian Living

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



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


  • Iron 2.0
  • Folate 1.0
  • Calcium 4.0
  • Vitamin A 1.0
  • Vitamin C 2.0
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Balsamic-Glazed Figs