Especially good as an accompaniment to
rich, soft cheeses. Recipe by Chef Goose Sorensen.
Marcona Almond and
Turkish Figs in Balsamic Syrup
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.
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