Soaking dried fruits in vinegars concentrates their flavor and softens the fruit. These Balsamic Figs are great tossed in salads or served with creamy cashew cheese. For a delicious variation, try using dried apricots and white balsamic.
1cupfigsdried figs, stems removed and I like to cut them in half
1.5cupbalsamic vinegar
2rosemarytwo sprigs of fresh rosemary
1pinchsea salt
1pinchblack pepperfreshly ground
Instructions
Soak figs in the balsamic vinegar and all other ingredients in a small bowl or jar for at least a day at room temperature. This will allow them ample time to pickle. The figs will keep for up to a month in the refrigerator.
These pickled balsamic figs are great on a salad.
Notes
Credits:Rouxbe (the world’s leading online cooking school).