Serve these dried, baby balsamic-glazed figs with a salty Greek cheese as part of a mezze platter.
- 200 g dried baby figs
- 185 ml (¾ cup) balsamic vinegar
- 110 g (½ cup firmly packed) brown sugar
- kefalograviera cheese, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 400 g.
Place figs, vinegar, 2 tbsp pepper and sugar in a saucepan with 125ml water. Bring to the boil, then reduce heat to medium and simmer for 15 minutes or until sauce has thickened and figs have softened. Serve with kefalograviera cheese. Store figs in an airtight container in the fridge for up to 2 months.
Kefalograviera, available from delis, is a hard, salty sheep’s-milk cheese.
Drink 2011 Hahndorf Hill Winery Grüner Veltliner, Adelaide Hills ($28)
As seen in Feast magazine, Issue 8, pg55.
Photography by Anson Smart.