re: Now the figs

I'll have to try that stuff. My current go to balsamic is this stuff from Williams Sonoma. It's pretty damn good. It's like a syrup.

Balsamic

quote:

---

How do I do that? I have a cheapo dehydrator

---

Sorry, I’ve never done it, I’ve just bought dried figs for salads. Spinach salad with feta, toasted pecans, dried figs, red onions and balsamic. *chef’s kiss*

I tasted that brand before and it is very good. The the genuine product seems to have a deeper depth of flavor that lingers a little longer on the pallet.

This brand is about $40 for 8oz but well worth it. We've had the bottle on the right going on 4 years.

My wife got a little carried away when she saw the bottle was getting low and loaded up. It still has about 1.5 floz. in it.

There are more expensive products out there but for my wallet, this product works well enough.

quote:

---

Or boil them with sugar, a cinnamon stick, cloves and lemon.

---

I just cook mine down with brown sugar, a bit of lemon juice and some vanilla extract. I wash the figs and cut off the hard stem if one is still attached and put them in the pot with about 1/4 cup water so the heat won't scorch the brown sugar as it cooks in the initial stages. As the figs cook down they release a lot of water and I let that continue cooking until that thickens up and the figs are fairly dark brown in color.

Put that in Mason jars and into a hot water bath for 20 minutes at 180 degrees or above and then pull them out to cool and seal. I've stored them like that in my pantry for over a year with no issues.

quote:

---

I make fig preserves

---

Any recipe suggestions? We have a fig tree on some property that no one ever does anything with each harvest.

I have not but, it has the IGP classification so, you know you're getting good stuff.

Flatbreads are good.

I like to slice them, then stuff them in a butterflied chicken breast or chicken thigh with some sun-dried tomatoes and feta or goat cheese. Mmmm…