Balsamic Fig Compote Recipe by New Canaan Olive Oil
- 2 dried figs
- 1 tbsp Red Wine Vinegar
- 2 tbsp sugar
- 1/4 cup water
- 2 tbsp Fig Balsamic
- salt & pepper to taste
Finely chop the figs then add them to a small pot with the red wine vinegar, sugar and water. Heat over medium high heat, stirring occasionally, until it begins to boil. Once it boils. lower the heat to allow it to simmer, continuing to stir until the sauce thickens about 6-8 minutes. Once the sauce has thickened, add the Fig Balsamic and leave on the heat for another 1 to 2 minutes, stirring. The mixture should thicken even more. Once the desired consistency is reached remove from heat and season with salt and pepper to taste.
Serve this over pork, chicken, or scallops. It is also delicious mixed into a grain salad like quinoa or farro, spooned over goat cheese on a crostini or even over sweets like vanilla gelato.