Tuesday, July 14, 2015

Fig Carpaccio With Balsamic Reduction

A simple and delicious way to enjoy fresh figs.

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Fresh Figs
What's better than a fresh fig? My wonderful neighbors surprised me with a basket of large, juicy, fresh figs for my birthday. I'm in heaven! Of course my favorite way to eat a fig is to just stuff one in my mouth but if you want to serve them as an elegant dessert with a fancy, schmancy name, here's a simple preparation.

Fig Carpaccio with Balsamic Reduction
Carpaccio is the name of pretty much any raw meat, fish, vegetable or fruit with a drizzle of vinegar, oil, pepper, and/or other seasonings. Sweet figs go very well with the complex flavor of balsamic vinegar, especially when it's reduced.

Pretty Simple Preparation
Start with some big, juicy figs - one large or two small figs per person.

This large fig weighed in at nearly 3 ounces.

Thinly slice each fig and place on a small plate.

Prepare the balsamic reduction.
You don't need much so you can start with as little as 1/4 cup of balsamic vinegar in a very small saucepan. That's more than enough to drizzle over 4 dessert plates. You can reduce it as is or stir in a tablespoon of honey, agave, or maple syrup as well as a tiny pinch of salt and cinnamon. Bring to a boil, then reduce the heat and simmer until it reduces to about 1/2 the volume. Don't overdo or it will get too thick when it cools.

Let cool and drizzle over the sliced figs and serve immediately.

A large, fresh fig provides 47 calories, 0.2 g of total fat, zero cholesterol, 0.5 g protein, 12 g carbohydrates, 2 g dietary fiber, and 0 mg sodium. 

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