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Balsamic-Poached Figs

  • Yield: Makes 2 cups
Balsamic-Poached Figs

Source: Whole Living, October 2011


  • 1 1/2 cups sugar
  • 1/2 cup balsamic vinegar
  • 2 tablespoons orange juice
  • 1 sprig fresh thyme
  • 1/2 cinnamon stick
  • 1 whole allspice
  • 2 black peppercorns
  • 1 star anise (optional)
  • 8 ounces dried figs, such as Black Mission, halved lengthwise


  1. In a small saucepan, heat sugar
    and 1/2 cup water until sugar dissolves.
    Add vinegar, orange juice,
    thyme, and spices and bring to
    a boil. Reduce until slightly thickened,
    about 5 minutes. Transfer
    to a medium heat-proof bowl and
    add figs. Let cool completely.

Cook's Note

Figs can be refrigerated in syrup for up to 2 weeks.


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