Marcona Almond and Turkish Figs in Balsamic Syrup
Especially good as an accompaniment to rich, soft cheeses. Recipe by Chef Goose Sorensen.
1 cup Marcona Spanish almonds
2 teaspoons olive oil
1/4 cup brown sugar, packed
1 cup chopped dried figs
1/2 cup red wine
1/4 cup balsamic vinegar
2 tablespoons chopped cilantro
Salt to taste
Pepper to taste
- Brown the almonds in olive oil over low heat. Add sugar. Saute until sugar is hot and bubbly.
- Add figs, wine, vinegar and cilantro. Cook until mixture is thick, about 10 minutes.
- Cool on a sheet tray; season to taste.
Makes 2 cups.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.