During my stay in Italy, I cultivated a taste for balsamic fig reduction. It was served drizzled over a platter of sliced tomatoes, dotted with basil oil.   I couldn’t wait to create my own. Since I tend to go through it quickly, I keep a batch infusing on my counter. 

Recipe notes: What you’ll need: A quart-size Mason jar, cheesecloth, a fine-mesh strainer, and a 2-quart saucepan. Yields 2/3-cup. Difficulty level: Easy

Ingredients:

  • ½ lb dried figs, quartered
  • 16oz balsamic vinegar
  • 3 sprigs fresh thyme
  • 5 black peppercorns

Preparation:

  1. Place ingredients in a Mason jar.
  2. Heat vinegar in the microwave for 2-3 minutes and pour over figs, herbs, and aromatics.
  3. Secure lid and cure for 7- 10 days.

10 days later:

  1. Strain vinegar.
  2. Using the back of a spoon, press gently on figs to extract as much jammy goodness as possible.
  3. Discard pulp.
  4. Place cheesecloth in a strainer and strain the vinegar. Repeat twice to remove any remaining sediment and seeds left from the figs.
  5. Transfer infused vinegar to a 2-quart saucepan and bring vinegar to a roaring boil. Allow to boil for 5 minutes.
  1. Remove from heat and swirl till bubbles recede, and steam completely dissipates. Do not stir. It disrupts the caramelization.
  2. Return pan to heat and continue swirling in 3-minute intervals between boiling points.
  3. Reduce vinegar by 2/3 or until a syrupy consistency develops. Approximately 15-20 minutes. The last 5 minutes are crucial; this is when the sugars are caramelizing, and the vinegar needs close attention. If starting with 16 ounces, you should end up with 2/3 of a cup.
  4. To test, remove the saucepan from the heat and allow the reduction to cool. Then, trail a tablespoon through the reduction. If syrup coats the spoon like honey, then you’ve reached the desired consistency.
  5. If it’s still too runny, return the reduction to the heat and bring to a full boil, swirling in intervals between boiling points one or two more times. But you don’t want to take it past this point—better to err on the side of caution and under-reduce than over-reduce; otherwise, it will turn from syrup to tar when it cools.
  6. Once you’ve reached the desired consistency, let it cool before pouring it into a glass bottle.