Honey Dried Fig Baked Ricotta

When you need a last minute appetizer, look past the cheese wheel and make a baked ricotta dip with California dried figs.

When the holidays (and holiday parties) are in sight, it’s a good idea to have an appetizer ace up your sleeve and this ricotta bake recipe is it. You could turn to cheese plates, but warm appetizers are a way to make family and friends cozy. This creamy spoonable cheese usually is associated with lasagna or even as a topping for toast, but that changes now. Blue Ribbon Orchard Choice or Sun-Maid California Figs get stirred into the dip and tile the top too. Cover and chill leftovers in the refrigerator and then reheat it in a preheated oven set to 375°F to warm for 5-7 minutes. Try this dip with crackers or crostini.

Dip into honey dried fig baked ricotta with tortilla chips, crostini, or crackers.

Honey Dried Fig Baked Ricotta

Course Appetizer

Ingredients

Baked Ricotta

  • 1 cup Blue Ribbon Orchard Choice Mission Figlets or Sun-Maid California Mission Figs, chopped into very small pieces
  • 15 ounces whole milk ricotta
  • 1 large lemon, zest and juice
  • 1 tablespoon raw honey
  • 1 tablespoon fresh chives, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • Fresh-cracked black pepper
  • Extra virgin olive oil

Garnishes

  • 2 tablespoons Blue Ribbon Orchard Choice California Mission Figlets, sliced thin
  • 1 tablespoon crushed raw pistachios
  • 1/2 teaspoon fresh chives, minced
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 375°degrees. Spray a 1-quart baking dish well with cooking spray.

  2. In a large bowl, combine ricotta, lemon zest and juice, honey, chives, garlic, salt, and a generous amount of black pepper. Mix well to fully combine. (NOTE: figs can slightly discolor the ricotta as it bakes, so I do not combine them into the mixture.)

  3. Work in layers to prepare the dish. Place 1/4 of the ricotta mixture into the baking dish, and then 1/3 of the figs. Repeat. The top layer should be ricotta mixture.

  4. Drizzle dip with olive oil. Bake for 15-20 minutes, until hot. Remove from oven. Drizzle with a little bit more olive oil, and garnish with sliced figs, crushed pistachio, and remaining chives. If desired, add a little more fresh-cracked black pepper.

  5. Serve with crackers or bread. Best served immediately while hot, but also delicious at room temperature.

Recipe and photos by Karyl Henry

Find other Thanksgiving fig appetizers by following us on Instagram @valleyfig

How to Set Up a Cheese Board

It’s American Cheese Month and you don’t have to tell us twice to pull out a platter. It’s no surprise that cheeseboards have been growing in popularity throughout the past few years. We’ve seen some pretty exquisite cheese platters, but if you’ve never made one before, you might be wondering how to set up a cheese board. Here are our top five tips to building a cheese platter everyone will devour.

Here's How to set up a cheese board. Five tips to get you partying quick.

1.) Pick out at least 3 or 4 different styles of cheese.

The name of the game here is variety–both in the styles of cheese (a sharp cheddar versus mild goat cheese) and in their textures too (one you slice, the other kind of crumbles). If you take this approach to concocting your cheese platter, you’re on your way to creating an epic appetizer. A few of our favorite cheeses to pair with Blue Ribbon Orchard Choice and Sun-Maid California Figs include:

2.) Load the cheese platter with fresh fruits.

This is where crafting the perfect cheese plate gets particularly fun. Look for what fruits are in season and slice up juicy pears or crispy apples in autumn. When winter comes, slice up Fuyu persimmons and break open pomegranates, letting their jewel-toned seeds sparkle with juice. Perhaps supreme a few oranges too. Spring for cherries and strawberries. Summer on with juicy stone fruits of nectarines, peaches and all the berries. Heck, throw on fresh figs when they’re available in summer and early autumn too.

3.) Don’t forget the dried figs.

Dried fruits like apricots or cranberries can add a chewy element for another texture on a cheese board. But, almost every cheese board worth its muster includes figs and this is where our California dried figs particularly shine. You can keep them whole to eat in one bite. Or, slice them up to tile onto crackers with cheese slices or crumbles. Cook them down into a compote. Blitz them into a sweet and savory olive spread. Stuff them with cheese and sprinkle on chocolatey cacao nibs. Anyway you think about it, their seeds sparkle with crunch and their flesh is all earthy sweetness.

4. Pack on the crisps.

The idea here is a slice of bread or cracker can carry the cheese and condiments to your mouth without fuss. So, slice up a crusty baguette. Toast it into crostini.  We like several kinds of crackers on our cheese platters and are fond of these snappy rounds from 34 Degrees (the original are our go-to crackers, but the black pepper add a bit of heat that’s nice too). La Panzanella’s mini croccantini are flatbread crackers that are sturdy and crunchy, perfect for cheeses that are especially melty.

5. Go Nuts.

Pile on the nuts for extra texture and flavor to add to your build-a-bite cheese platter. Hazelnuts, almonds, pecans, and walnuts all win our vote. Feeling extra fancy? Glaze walnuts to add to the cheese board.

What are your favorite finds on a cheese board? Find more cheese board ideas by following us @valleyfig on Pinterest.

Photo by Jentry

Blue Cheese & Butternut Squash Fig Galette

If you’ve never made a galette before, this rustic butternut squash fig galette recipe has all the flavors of fall folded inside a flaky butter crust for a meatless dinner featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs. Speaking of the all-butter galette dough, you can make it by hand or in a food processor (directions in parentheses). Roll the fig galette dough between two sheets of lightly floured parchment paper to make prep and clean-up easy. To save time, purchase prepared pie crust dough and roll or pat into a 12-inch circle. You can also streamline the squash prep by buying 12 ounces of ready-cut butternut squash and cutting it into ½-inch cubes.

Blue Cheese & Butternut Squash Fig Galette

Course Main Course

Ingredients

Galette Crust

  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon granulated sugar
  • 9 tablespoons unsalted butter, cut into small bits (1 stick plus 1 tablespoon)
  • 6 tablespoons ice water (more as needed)

Butternut Squash Fig Galette Filling:

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 2 tablespoons olive oil
  • 1 1/2 cups thinly sliced yellow onion
  • 2 cloves garlic, finely chopped
  • 3 cups (12 ounces) 1/2-inch cubed, peeled butternut or other winter squash
  • 3/4 teaspoon sea salt
  • Ground black pepper, to taste
  • 1/4 cup chopped fresh sage leaves (or 4 teaspoons dried)
  • 1/2 cup plus 2 tablespoons white wine, dry sherry, or orange juice
  • 1/2 cup shredded fresh Parmesan cheese
  • 1 cup crumbled Blue cheese
  • 2 tablespoons thinly sliced green onion

Instructions

Make Dough:

  1. Combine flour, salt and sugar in a large bowl (or bowl of food processor). Whisk to blend well. (Cover processor and whirl to blend.) Cut in butter with pastry blender (or pulse in food processor) until butter is the size of peas. Stir in enough water to make a dough that keeps together and feels moist when squeezed with your hand (or add water and pulse in food processor). Turn dough out onto a lightly floured piece of parchment paper or work surface. Form dough into a ball; flatten to a disk. Wrap airtight and chill. Let soften at room temperature 30 minutes before rolling.

Make Filling:

  1. Stem Figs. Cut each into thin slices, then cut each slice lengthwise in half. Set Figs aside. Swirl olive oil into large nonstick skillet. Place over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft and beginning to brown. Stir in squash. Sprinkle with ¾ teaspoon salt and black pepper, to taste. Stir in Figs, sage and wine. Cover and steam, adjusting heat as needed, for 12 minutes or until squash is fork-tender. If liquid remains, continue to cook, uncovered, until all liquid evaporates. Remove from heat and cool while rolling dough.

  2. Preheat oven to 375°F. Roll dough between two sheets of lightly floured parchment paper to a 12-inch circle. Slide bottom parchment sheet with dough onto an un-rimmed baking sheet.

  3. Stir Parmesan and ½ cup blue cheese into Fig mixture. Spread filling on tart dough, leaving a 2-inch border. Sprinkle remaining blue cheese and green onion on top. Fold up and pleat the border of dough around the filling. Bake for 25 minutes or until crust is golden and filling is hot.

  4. Serve warm or at room temperature, cut into wedges.

Recipe and photo by Lorelle del Matto

Oven Baked Salmon with Fig Soy Ginger Glaze

You can find many reasons to love this oven baked salmon especially if you’re looking for a weeknight dinner idea. It’s ready in 20 minutes and a mix of Asian ingredients that pair with autumn flavors of sweet potatoes or winter squash as well as a side of rice (or riced cauliflower if you’d prefer). The Blue Ribbon Orchard Choice or Sun-Maid California Figs are the star on this ginger glazed salmon—both the figs tiled and baked on the salmon and those spooned on top afterwards. They soak up the sauce and add a bit of umami.

Oven Baked Salmon with Fig Soy Glaze

Oven Baked Salmon with Fig Soy Ginger Glaze

Course Main Course
Servings 4 servings
Calories 330 kcal

Ingredients

  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon orange zest
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid Golden Figs, stemmed and sliced width-wise
  • 1 pound salmon filets, cut into 4 slices
  • 3 sprigs chives, chopped
  • 1 teaspoon black sesame seeds

Instructions

  1. Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper.

  2. Heat the honey, soy sauce, rice vinegar, and zest until hot to the touch. Whisk until smooth, stirring in the ginger and figs.

  3. Place the salmon filets on the prepared baking sheet. Spoon half the figs into a small bowl. Tile the remaining figs and pour the sauce onto the filets. Bake for 20 minutes. Garnish with the chives and sesame seeds, spooning the additional figs on or around the salmon once serving.

Recipe and photo by Annelies Zijderveld

Instant Pot Rice Pudding with Figs

Today we have a wonderful recipe for you, Instant Pot Rice Pudding with California Figs! Grandma-made fantastic rice pudding. Sweet and so thick and creamy, you had to use a fork to eat it. She put in all kinds of different dried fruits, depending on what she had on hand, but we loved figs best.

Cooking dried figs in instant pot rice pudding adds extra sweetness to this comforting dessert.

Rice pudding is a nostalgic, good old-fashioned treat, comforting and delicious served either warm or cold. Decadent in flavor already, adding Blue Ribbon Orchard Choice California Figs takes this dish completely over the top! To make it even easier, we’ve created this recipe specifically for an electric pressure cooker.

Instant Pot Rice Pudding is the easiest way to make this classic comforting dessert.

California Figs add a beautiful texture to every creamy bite of this rice pudding! They offer lovely bursts of flavor, and are rich in valuable minerals and vitamins. It is the best of both worlds – a luscious dessert and healthy component to balance it.

Have you heard everyone talking about electric pressure cookers or Instant Pots? Are you intrigued? This recipe may be nostalgic, but an instant pot is definitely not your grandmother’s pressure cooker. They have built-in safety features that make it a breeze to use and who doesn’t love that? And, if you’ve never made instant pot rice, you’ll be thrilled to see it’s ready in a snap.

Gluten Free Instant Pot Cookbook will be your trusty guide to making easy gluten-free meals in the instant pot.

How do we know? We wrote a cookbook about it that’s now out in stores. In The Gluten-Free Instant Pot Cookbook, we introduce you to how to use an Instant Pot with a comprehensive collection of gluten-free recipes designed for all kinds of electric pressure cookers. Our aim is to help those who cannot eat gluten make their own traditional favorite recipes in a pressure cooker or Instant Pot. This book will help you safely and easily cook gluten-free dishes for your family and friends, creating nearly effortless and delicious meals everyone will love.

There are not a lot of books that specifically address the gluten-free Instant Pot community and this one fills that niche. With each recipe, you’ll find recommendations for brands we have found that are gluten-free and work well under pressure. With a wide variety of alternate grains to use in place of wheat or barley, you will find many new delicious options to add to your dinner table, including this recipe for classic Rice Pudding, perfect for a cozy night indoors.

Instant pot rice pudding is an easy way to make a dessert that's perfect in the winter months.

Instant Pot Rice Pudding with Figs

Course Dessert
Servings 6 servings
Calories 410 kcal

Ingredients

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved
  • 1 cup boiling water
  • 1 1/2 cups arborio rice
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 5 cups milk
  • 2 large eggs
  • 1 cup half and half
  • 2 teaspoons gluten-free vanilla extract

Instructions

  1. In a medium bowl, combine the figs with boiling water. Cover and set aside for 30 minutes to plump. NOTE: If using juice or other liquid to plump the figs, you do not need to boil the liquid. Just cover and soak for at least 30 minutes or up to 2 days in the refrigerator.

  2. To Make the Rice Pudding

  3. Combine rice, sugar, salt, and milk in the inner pot of your electric pressure cooker.

  4. Press sauté on your electric pressure cooker and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, press cancel, then close and lock the lid, making sure the steam release knob is in the sealing position.

  5. Cook on low pressure for 15 minutes. When the rice is finished, allow a 10 minute natural pressure release. After 10 minutes, turn the knob to venting, releasing any remaining steam. When the float pin drops, unlock the lid and open it carefully. Press cancel.

  6. While the rice is cooling, whisk together the eggs, half and half and vanilla extract in a medium bowl.

  7. Carefully pour in the prepared egg/vanilla mixture into the pot with the rice. Stir to combine. Turn pressure cooker back to the Sauté function. Stir until the rice just begins to boil.

  8. When the rice is hot, drain the figs from their soaking liquid and stir in to the pot.

  9. Serve immediately or pour into a large serving dish to chill. Pudding will thicken as it cools, so you may want to add a little extra half and half if you plan on serving it cold.

Recipe and photos by Sara de Leeuw and Jane Bonacci

(Reprinted with permission from The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara de Leeuw, published by Quarto Publishing Group, 2018.)

Chicken, Goat Cheese & Fig Pizza

Goat Cheese Chicken Fig Pizza

This Chicken Goat Chees & Fig Pizza is packed with the perfect combination of sweet + savory ingredients. Goat cheese and melty mozzarella wrap around warm sweet figs and juicy chicken to create a meal or appetizer that is both hearty and delicious! We’re suckers for figs on pizza. Featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs, this fig pizza recipe is great for serving as a snack with friends, or for a fun date night in. Don’t have balsamic glaze on hand? It’s easy to make at home! *Note: It is best to allow pizza dough to rest at room temperature prior to stretching for best results.

Goat Cheese Chicken Fig Pizza

Chicken, Goat Cheese & Fig Pizza

Course Main Course
Servings 8 large slices
Calories 370 kcal

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1/2 cup onions, sliced
  • 1 pound fresh pizza dough*
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Missions Figs, halved
  • 1/2 teaspoon ground black pepper
  • 3/4 cup goat cheese crumbles
  • 1 cup shredded mozzarella cheese
  • 1 cup baby arugula
  • 1/4 cup balsamic glaze

Instructions

  1. Preheat oven to 450°F. While oven is coming to temperature, bring a small pot of water to a boil. Add the chicken into the boiling water. Cook for 10-12 minutes.

  2. While the chicken is cooking, heat a small saucepan with 1 tablespoon of olive oil. Saute the onions for 5-7 minutes, until translucent.

  3. While the onions and chicken cook, stretch and roll the pizza dough on a lightly floured surface into a 15-inch circle. Once rolled into a circle, place the pizza on a greased pizza pan. Gently roll the edges of the dough in towards the center to form a crust. Pour the remaining 1 tablespoon olive oil on pizza dough, and brush to cover the surface of the pizza.

  4. Remove the onions and cooked chicken from heat. Shred the chicken by pulling apart with two forks. Add the onions, shredded chicken, California Figs and pepper to the top of the pizza. Top with goat cheese and mozzarella.

  5. Bake for 20 minutes until the crust is golden brown and cheese has melted.

  6. When the pizza is removed from the oven, top with arugula and balsamic glaze.

Recipe and photos by Elizabeth Falcigno

Chia Pudding with Dried Fig Relish

Chia Pudding with Dried Fig Fruit Relish

Chia pudding is loaded with nutrients and keeps you full, and when topped with Sun-Maid or Blue Ribbon Orchard Choice California Figs, it’s a great breakfast or healthy snack. Our California dried figs are finely chopped along with fresh strawberries for a topping that adds sweetness to this healthy treat. Speckled with chia seeds, strawberry seeds, and “seeds” of figs, this snack sparkles with crunch! Combining fresh and dried fruit gives multiple textures to a satisfying fruit relish. A pint mason jar is preferred to make the chia pudding recipe below, though you can use a medium sized bowl—just whisk the ingredients together instead of shaking them as indicated in the instructions below and cover the top with plastic wrap.

Chia Pudding with Dried Fig Relish

Course Breakfast, Snack
Servings 2

Ingredients

Chia Pudding

  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 2 teaspoons honey
  • 1/2 teaspoon pure vanilla extract
  • Kosher salt

Dried Fig Fruit Relish

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, divided
  • 4 large strawberries, (1/2 cup) small dice

Instructions

  1. Pour the almond milk into your mason jar. Stir in the chia seeds, honey, vanilla, and a dash of kosher salt. Cap and seal the jar. Give it a few spirited shakes to ensure even distribution of the chia seeds with the other ingredients. Chill in the refrigerator until set, about 8 hours or overnight.

  2. Remove four California Figs, from the total amount, stemming and thinly slicing them. Set them aside.

  3. Make the fig fruit relish: With the remaining figs, stem and finely dice them. Stir them in a small bowl with the strawberries until combined.

  4. Assemble the chia pudding cups: Slide the slices of figs down the walls of two squat glass, pressing them into the glass if needed so they adhere. Divide half the chia pudding between both glasses. Top each with the fig and strawberry fruit relish.

Recipe and photo by Annelies Zijderveld

California Dried Fig Peach Slab Pie

Dried Fig Peach Pie

California Figs and peaches come together in our Fig and Peach Slab Pie, featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs. Don’t let the name fool you. This peach slab pie is merely a shallow pie made in a rectangular, rimmed baking sheet. It’s big enough to feed a crowd, which is why it’s the perfect dessert for all your summer celebrations. Find a menu below to inspire your next party.

You can make sheet pan pies a day ahead of serving it—the streusel topping will be a little less crisp. To streamline prep, the streusel and dough also can be made a day ahead of baking. Cover and chill. To peel the peaches, simmer in a large pot of boiling water for 60 seconds. With tongs or slotted spoon, remove peaches to a colander. Cool. Slip off the skins.

END OF SUMMER FIG FETE MENU

Baked Brie Cheese & Fig Spread (an easy make-ahead baked brie fig recipe)
———
Broccoli Salad with California Figs 
———
Stuffed Pork Loin with Cider Sauce (our favorite from our pork and fig recipes) 
———-
Greek Bread Salad with California Figs
———–
Fig and Peach Slab Pie
———–
Fig Bourbon Spritzers

California Fig and Peach Slab Pie

Course Dessert
Servings 24
Calories 390 kcal

Ingredients

Fig & Peach Filling

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 pounds ripe peaches
  • 1 (7-oz) package (7-ounce) Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract

Pecan Streusel

  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of salt
  • 4 ounces, (1 stick) unsalted butter, melted
  • 1 cup chopped pecans

No-Roll Butter Crust

  • 2 cups all-purpose flour
  • 2 cups whole wheat pastry flour or all-purpose flour
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 10 ounces, (2 1/2 sticks) cold unsalted butter, cut into ½-inch pieces

Instructions

  1. To make filling, in a large bowl stir together granulated and brown sugars, cornstarch and salt. Peel peaches. Halve peaches, discard pits and cut into thin slices. Add to bowl with dry ingredients. Stem figs and cut into thin slices. Stir into bowl with peaches. Stir in lemon juice and vanilla. Set aside while making Streusel.

  2. To make Streusel, in a small bowl stir together flour, oats, brown sugar, cinnamon and salt. Stir in melted butter and pecans.

  3. Preheat oven to 375°F.

  4. Make Crust in two batches using half of the ingredients for each. In food processor bowl, combine half each of the all-purpose and whole wheat pastry flours, confectioners’ sugar and salt. Pulse a few times to blend. Add half of the butter and process for 30 to 45 seconds or until mixture begins to clump together to form a dough (it will be dry and crumbly). Turn out onto13-x-18-inch baking sheet. Make a second batch of the dough with the remaining ingredients. Turn out onto sheet. With clean, dry hands, press dough into an even crust on bottom and ¾-way up sides of pan.

  5. Spread filling evenly over dough. Sprinkle streusel evenly over top. Bake 40 to 50 minutes or until peaches are tender and crust is golden. Cool on wire rack.

  6. Serve warm or at room temperature, cut into squares.

Recipe and photo by Lorelle del Matto

Fig Bourbon Spritzer

When the warm weather starts including a slight nip in the air, reach for a fig bourbon spritzer to warm you up from the inside out. This drink mixes bourbon, the fig shrub and fresh grapefruit juice to create a refreshing cocktail. Enjoy our perfect Blue Ribbon Orchard Choice or Sun-Maid California Fig cocktail while grilling up some meat and veggies at your next backyard barbecue.

Fig Shrub Bourbon Spritzer

Fig Bourbon Spritzer

Course Drinks
Servings 1 drink
Calories 140 kcal

Ingredients

  • 1 3/4 fluid ounces bourbon
  • 1/4 fluid ounces fresh grapefruit juice
  • 12 fluid ounces balsamic fig shrub
  • Soda water
  • Grapefruit peel, for garnish
  • Rosemary sprig, for garnish

Instructions

  1. Fill a highball glass ¾ of the way with ice cubes. Place bourbon, grapefruit juice, and fig shrub into a cocktail shaker with a handful of ice cubes. Shake for 10 seconds and strain into the glass. Top with soda water.

  2. To make the garnish, slice a round of grapefruit peel. Using a small sharp knife, score the center of the peel. Thread the rosemary sprig through the center cut. Add garnish to the top of the cocktail.

Recipe and photo by Brian Samuels

Balsamic Fig Shrub

Fig Balsamic Shrub

Shrubs, for those of you who aren’t familiar with them, are vinegar-based syrups.  They’re made by mashing fruit with sugar and then soaking the fruit in vinegar for a week.  The resulting vinegar shrub is a slightly acidic, sweet, and fruity liquid that can be added to a cocktail to give it a little zip. This fig shrub includes our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs for a deep and earthy sweetness. Balsamic vinegar and California Figs are a perfect pair– we like them as a sauce spooned over spinach, or as a glaze drizzled on watermelon. This fruit shrub made with dried figs is great in cocktails (stay tuned!) and is a great mixer with sparkling water too.

Balsamic Fig Shrub

Course Drinks
Calories 25 kcal

Ingredients

  • 1 1/2 cups chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup white sugar
  • 3/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar

Instructions

  1. In a bowl, add the cut up figs. Sprinkle the sugar on top and then mix together until all the fruit is coated with sugar. Let sit for 1 hour at room temperature.

  2. Mash fruit with a wooden spoon. Once you have done so, let sit for another hour. Mash the fruit one last time. Cover the bowl with plastic wrap and let sit at room temperature for 24 hours.

  3. Add in the vinegars, stir, and let sit, covered, for one week, making sure to give it a good stir every day.

  4. After a week, strain any larger pieces from the mixture and save the balsamic fig shrub in a mason jar for up to 3 weeks.

Recipe and photo by Brian Samuels